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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 3 |
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Her hearty white chili is a delicious use of leftover grilled chicken, says Diana Mueller, Las Vegas, Nevada. âMy husband loves it, and I appreciate its one-pan ease.â Ingredients:
1/4 cup chopped onion |
1/4 cup chopped green pepper |
1 tablespoon olive oil |
1 can (15-1/2 ounces) great northern beans, rinsed and drained |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
2/3 cup 2% milk |
2 tablespoons canned chopped green chilies |
1 garlic clove, minced |
1/2 teaspoon ground cumin |
1 cup diced cooked chicken breast |
shredded monterey jack cheese and sliced jalapeno peppers, optional |
Directions:
1. In a large saucepan, saute onion and green pepper in oil until tender. Stir in the beans, soup, milk, chilies, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Stir in chicken; heat through. Garnish with cheese and jalapenos if desired. Yield: 3 cups.
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