Home » Recipes » Heritage Cooking Contest » FIRST PLACE, WHITE CHICKEN CHILI, Edwina Dykes, Barbour County

FIRST PLACE, WHITE CHICKEN CHILI, Edwina Dykes, Barbour County

FIRST PLACE, WHITE CHICKEN CHILI, Edwina Dykes, Barbour County
FIRST PLACE, WHITE CHICKEN CHILI, Edwina Dykes, Barbour County

FIRST PLACE, WHITE CHICKEN CHILI, Edwina Dykes, Barbour County

Ingredients

1/2 stick butter
1 large onion
5 (15-ounce) cans Great Northern beans, drained and rinsed
1 can cream of chicken soup
5 large (12.5-ounce) cans of chicken (or chopped chicken breasts)
2 packages McCormick White Chili Seasoning
1 (10-ounce) can Original Rotel tomatoes
3 tablespoons chili powder
5 cubes chicken bouillon
1 or 2 cans chicken broth, if desired to make soup thinner

Preparation

Saute onion in butter until translucent. Add drained and rinsed beans, then the remaining ingredients. Simmer on low to medium heat in a large stock pot or a large slow cooker for 2-3 hours. Serve with Mexican cornbread, crackers or tortilla chips.