White Bean Chicken Chili


Buying organic meat can be an expensive proposition. One way we’ve discovered to get 5 meals out of one organic whole chicken is to make it in the crock pot (comes out rotisserie style and you can take the juices and make some amazing stock overnight), and then the next day make one of our favorites, a White Bean Chicken Chili. It makes enough for 8 people, or for us, 4 meals. It’s honestly so good that I wouldn’t mind eating it four nights in a row, but we usually end up freezing some for an easy meal on a busy night or for when we’re coming home from a road trip and really don’t want to cook!

Here is the recipe for the White Bean Chicken Chili


2 Tablespoons vegetable oil

1 Onion chopped

2 Cloves garlic, minced

15 ounces chicken broth (us the stock from the rotisserie crockpot chicken for added savings 🙂 )

1 Jar salsa verde (regular tomatillos can make it a bit too sour)

1 16 ounce can diced tomatoes

1 7 ounce can diced green chiles

½ teaspoon Dried oregano

½ teaspoon Ground coriander seed

¼ teaspoon Ground cumin

2 Ears of corn (or 1 bag frozen)

1 pound (or so, we often go heavy on the chicken) cooked chicken meat

2 15 ounce cans white beans


Salt and pepper to taste


In a large stock pot heat oil, and cook onion and garlic until soft

Stir in broth, salsa verde, tomatoes, chilies and spices. Bring to a boil, then simmer for 10 minutes.

Add corn, chicken and beans. Simmer for 5 minutes.

Season with salt and pepper to taste.

Garnish with cilantro tortilla chips

You can also use a crockpot, putting the sauteed onions and garlic along with all other ingredients in for 3 hours on low.

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