Total Time
13hrs
Prep 1 hr
Cook 12 hrs

I prefer making this flavorful soup with homemade stock, if time permits, but canned chicken broth is fine.

Ingredients Nutrition

Directions

  1. Cook chicken, save broth, if making homemade broth.
  2. Add rinsed and drained navy beans and bouillon to chicken broth.
  3. Simmer 2-4 hours.
  4. Saute onions in butter. Add garlic, chilies, spices, and chicken. Add to bean mixture.
  5. Simmer 1 hour.
  6. Stir in sour cream and cheese. Enjoy!
  7. *Note: To make in crock pot. Add all ingredients except sour cream and cheese into 6 quart crock pot or larger. Cook on low for 8-12 hours. Stir in sour cream and cheese. Enjoy!
  8. **Note: To make in oven. Add all ingredients except sour cream and cheese into a large roaster. Bake at 250 degrees for 6-8 hours. Stir in sour cream and cheese. Enjoy!
Most Helpful

5 5

This chili was very tasty. My kids loved it and so did our guests. I served it with a Mexican-style cornbread (#45703) and a sweet cornbread (#79857). I grilled the chicken the night before to save time. I used 6 cups canned chicken broth and added 2 cups of water. I omitted the chicken bouillon. Other than that I made it as written. My husband said it may have needed a little salt, but I thought it was perfect. I will make this again!

5 5

We loved it. I didn't have homemade stock so I used canned chicken broth. I ended up taking half of the broth out and substituting it with water and it ended up still being a little too salty. Next time I'll just use homemade stalk or use a few cups chicken broth and the rest water. Other than that, it was absolutely delicious.