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SHH White Bean Chicken Chili

A very popular chili blend. Even red sauce chili diehards a have given this white bean chili a thumbs up. The recipe makes generous servings for 6 to 8 people. Freeze the leftover chili; it is as good after it has been frozen. *Vegetarians can substitute vegetable broth for chicken broth add more different variety of beans and vegetables.

Source: Swisher Hill Herbs (Entered by Charlene Stapleton)
Serves: 6


Ingredients
1 - 1/2 lbs. Boneless Chicken Breast (finely Chopped
4 Tbls Olive Oil
2 Tbls Butter
1 Green Pepper (chopped)
1 Pkg Swisher Hill White Bean Chicken Chili Mix
5 Cups Chicken Stock
3 15 oz Cans Navy Beans
1 12 oz Bag Frozen Corn
1 1/2 Cup Shredded Cheese
1 Bunch Cilantro Leaves (Chopped)

Step by Step Instructions
  1. Heat olive oil in large pot add chicken cook until no longer pink in center
  2. Add 1/4 Cup of chicken broth, butter, green pepper along with the contents of the Swisher Hill Herb spice package and cook 5 mins.
  3. Add the rest of the chicken broth, corn and beans. Simmer approx 30 - 45 mins.
  4. Serve with approx. 2 Tbls. of shredded cheese sprinkled on top of each serving and mixed into the chili. Top each serving with approx. 1 Tbls. of chopped cilantro.

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