White Bean Chili

I want to pass this recipe on because last night I dreamt about it and I mean really dreamt about its perfection as a soup/chili! So make it. Tonight.

White Bean Chili

1 medium onion, chopped
A couple of cloves of garlic, diced or garlic pressed
4 skinless boneless chicken breasts
2 - 15 oz cans white kidney beans (I sometimes use red if I already have it)
1 can black beans (I like to use these for taste and color)
1 - 12 oz bag frozen white corn (I sometimes use yellow if I already have it)
2 cans Rotelle Mexican flavored canned tomatoes
2 - 4 oz cans chopped green chilies
2 chicken bouillon cubes (You can do it this way or use chicken broth)
2 cups water
1 teaspoon of cumin (This is the key to the flavor) Add more as it cooks to taste
1/2 to 1 teaspoon chili powder (Add more as it cooks as well to taste
1/2 teaspoon pepper


Put all ingredients into Crock-pot. Cook on low all day.

Sometimes I just use the cook top and usually bring it to a boil and then slowly cook it for a few hours until I know the chicken is cooked well.


You can add these ingredients after you have dished out the chili if desired:
Sour cream
Cheddar cheese, shredded
Fresh cilantro
Tortilla chips to crush up in chili

Serve with or on top of Marie Calendar’s corn bread served with honey butter.