Easy White Bean Chicken Chili

Contributor: Mama Nichole

I love a traditional chili but this white chili served with corn bread is just what the comfort food craving ordered.

Here is your line up:
1 lb dried navy beans
5 cups chicken stock
4 T butter ( 1/2 stick )
1 T minced garlic
1 cup chopped onion
1 1/2 cup green chili's ( canned )
1 lb chicken breast, finely chopped
1 T ground cumin
1 T dried oregano
1 to 2 teaspoons ground blk pepper ( depending on your hot meter)
1/2 teaspoon white pepper ( go easy on this stuff.. packs more heat than blk pepper)
Red Pepper flakes to taste ( or omit if low tolerance for heat)
1/2 bunch of cilantro, finely chopped

Time to Cook it Up:
Wash beans, cover with water and soak for 2 hours or over night. Drain. Place beans in large pot with chicken stock. Bring to a boil. In saucepan, heat butter and saute garlic, onion, and chilies for 5 mins or until onions are soft. Add to bean pot. Add chicken, cumin, oregano, black pepper, white pepper, red pepper, and cilantro. Lower heat to medium and cook, stirring occasionally for about 1 1/2 hours.