Quick White Chicken Chili |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 7 |
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Everytime I make this for a potluck or family gathering, it goes so quickly! For a (very) spicy variation, you can add ground red pepper or chopped jalapeno! Recipe easily doubles or triples for guests. In a hurry, you can use the canned chicken that's already cooked. Ingredients:
3 tablespoons extra virgin olive oil |
1 medium onion, chopped |
1 (4 ounce) can green chilies, drained |
3 tablespoons all-purpose flour |
2 teaspoons ground cumin |
1/2 teaspoon season-all salt (seasoned salt) |
1 teaspoon garlic |
2 (16 ounce) cans great northern beans |
1 (14 1/2 ounce) can chicken broth |
1 lb chicken breast, chopped |
monterey jack cheese (optional) |
sour cream (optional) |
salsa (optional) |
Directions:
1. In large skillet, heat olive oil, add chopped chicken and cook until no longer pink.
2. Add onion and cook until transparent.
3. Add chilies, flour, cumin, garlic, and Season All; cook and stir for 2 minutes.
4. Add beans and chicken broth; bring to a boil; reduce heat; simmer for 10 minutes or until thickened.
5. Add chicken; cook until hot.
6. Garnish with cheese, sour cream and salsa, if desired.
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