Flexible, Quick White Chicken Chili |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I LOVE white chicken chili and found a recipe on the back of a Bush's Best Great Northern Bean can that; after trying several different recipes on here, I found is the best base recipe. It can be made as is but I always add garlic and additional seasonings to suit our tastes and what I have on hand. I'm posting here so I don't have to keep searching the back of bean cans or have a random label floating around :) This could also be made as is or without chicken, hence the flexibility! Ingredients:
1 tablespoon olive oil |
1 medium onion, finely chopped |
1 (4 ounce) can green chilies, drained |
3 tablespoons flour |
2 teaspoons cumin |
2 (15 7/8 ounce) cans navy beans |
1 (14 1/2 ounce) can chicken broth |
1 1/2 cups cooked chicken breasts, finely chopped |
shredded monterey jack cheese (optional) |
sour cream (optional) |
salsa (optional) |
Directions:
1. In large skillet cook onion in oil for 4 minutes or until transparent.
2. Add chilies, flour and cumin; cook and stir for 2 minutes
3. Add beans and chicken broth and bring to a boil.
4. Reduce heat and simmer for 10 minutes or until thickened.
5. Add chicken and cook until hot.
6. Garnish with cheese, sour cream and salsa if desired.
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