White Bean Chicken Chili


5  pounds boneless skinless chicken thighs

1  large onion, medium dice

1  head of garlic peeled and chunked

3  cups water

Salt and pepper

2  16 oz. cans of great northern beans

2  16.7 oz. jars of La Costeña green mexican salsa



Preheat oven to 350° degrees. In a 5 qt. dutch oven, place chicken thighs, onion, garlic, water, 2 pinches of sea salt,

1/2 dozen grinds of pepper.


Cover and cook for two and a half to three hours and stir every hour. Chicken will fall apart when done. Stir in beans and salsa. Place back in oven for 15 minutes.


Ladle into a Ginny soup and top with grated cheese and plain low fat yogurt (a healthier alternative to sour cream).




Enjoy with good friends and remember, always add a little love to everything you cook— they can taste the difference.

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