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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is another variation of white chili with chicken. I found it was very easy and quick to make. It has good flavor but is not too spicy, so my kids really liked it too. Originally from Family Fun magazine. Ingredients:
3 tablespoons olive oil |
1 large onion, chopped |
2 teaspoons chili powder |
1 1/2 teaspoons cumin |
1 teaspoon oregano |
2 garlic cloves, minced |
2 (15 ounce) cans white kidney beans or 2 (15 ounce) cans navy beans, drained and rinsed |
3 -4 cups cooked chicken, diced (a rotisserie chicken from the store works well) |
1 cup frozen corn kernels |
1 (7 ounce) can diced green chilies |
2 cups chicken broth |
1/4 teaspoon salt |
salt and pepper, to taste |
grated cheddar cheese (optional) or monterey jack cheese (optional) |
Directions:
1. Warm the oil in a large saucepan over medium heat. Add onion and saute until soft (5-7 min). Stir in chili powder, cumin, oregano and garlic and saute for another minute.
2. Add beans, chicken corn, green chilies, broth and salt.
3. Bring to a gentle boil, then lower heat to simmer, partially covered, for another 10 minutes.
4. Add salt and pepper to taste.
5. Serve with cheese, if you like.
6. Makes 6 large servings.
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