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Canterbury Naturals White Chicken Chili
Canterbury Naturals White Chicken Chili is a rich stew of chicken and beans cooked in a warm broth flavored with cumin, paprika and three distinct peppers. Slow simmered on the stove top (or using a crock pot), this satisfying soup only needs chopped chicken & stock. For an extra kick, add green chilies.
NOTE: In the fall of 2018, Canterbury Naturals reformulated all of their soups to be non-GMO. The new soups have slightly different recipes, ingredients and flavors but are still produced with the quality you have come to expect from Canterbury Naturals.
NOTE: In the fall of 2018, Canterbury Naturals reformulated all of their soups to be non-GMO. The new soups have slightly different recipes, ingredients and flavors but are still produced with the quality you have come to expect from Canterbury Naturals.
Regular Price: $6.99
On Sale For: $6.49
Additions:
5 cups water
2 1/2 cups chicken broth
1 pound chicken breast, chopped
1 (4oz) can chopped green chilies (optional)
Cooking Directions:
1. Rinse and pick through beans. Combine beans and water in a stock pot. Bring to a boil, cover, reduce heat and simmer for 1 hour.
2. Add remaining contents of soup mix, chicken stock and green chilies (if using) in pot. Bring to a boil, cover, reduce heat and simmer for 20 minutes.
3. Add chicken and cook an additional 10 minutes or until cooked thoroughly (Note: If using prepared chicken add during the last 10 minutes of cook time). Tip: Finish with shredded cheddar cheese, a dollop of sour cream and a squeeze of fresh lime.
2-1/2 cups chicken stock
2 uncooked chicken breasts
1 (4 oz) can chopped green chilies (optional).
1. Rinse and pick through beans.
2. Combine beans, water, chicken stock and chicken in a slow cooker. Cover and cook on low for 7 to 8 hours, until beans are tender.
3. Thirty minutes prior to the end of cooking time, remove the chicken from the soup and cool for 5 minutes. Shred chicken with a fork, seasoning packet and green chilies (if using), cover and cook for the remaining 30 minutes.
2. Add remaining contents of soup mix, chicken stock and green chilies (if using) in pot. Bring to a boil, cover, reduce heat and simmer for 20 minutes.
3. Add chicken and cook an additional 10 minutes or until cooked thoroughly (Note: If using prepared chicken add during the last 10 minutes of cook time). Tip: Finish with shredded cheddar cheese, a dollop of sour cream and a squeeze of fresh lime.
Crock-Pot Directions:
3-1/2 cups water2-1/2 cups chicken stock
2 uncooked chicken breasts
1 (4 oz) can chopped green chilies (optional).
1. Rinse and pick through beans.
2. Combine beans, water, chicken stock and chicken in a slow cooker. Cover and cook on low for 7 to 8 hours, until beans are tender.
3. Thirty minutes prior to the end of cooking time, remove the chicken from the soup and cool for 5 minutes. Shred chicken with a fork, seasoning packet and green chilies (if using), cover and cook for the remaining 30 minutes.
Ingredients:
White Beans, Pinto Beans, Vegetable Blend (Carrot, Onion, Parsley), Seasoning Blend (Sea Salt, Spices [Cumin, Oregano, Cayenne Pepper, White Pepper, Thyme, Chili Pepper, Celery Seed, Turmeric], Cane Sugar, Garlic, Modified Corn Starch, Smoked Paprika, Cilantro, Onion, Sunflower Oil). Made on shared equipment that processes eggs, milk, soy, wheat and tree nuts.
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