White Lily White Chicken Chili |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Presented By: Belinda Ellis, White Lily Ingredients:
1 large onion, chopped |
1 tablespoon vegetable oil |
1 lb boneless chicken breast, cut into 1/2 inch cubes |
2 (14 1/2 ounce) cans chicken broth or 1 (32 ounce) carton chicken broth |
1 (4 1/2 ounce) can chopped green chilies (undrained) |
2 teaspoons ground cumin |
1 (2 3/4 ounce) package pioneer-brand or white lily country gravy mix |
1/2 cup cool water |
2 (15 ounce) cans great northern beans, rinsed and drained |
1/4 cup chopped fresh cilantro |
Directions:
1. In large saucepan, cook onion in oil over medium-high heat for 5 to 7 minutes or until tender.
2. Add chicken and cook until no longer pink.
3. Add chicken broth, green chilies, and cumin; heat to a boil.
4. In a 2-cup glass measure, dissolve gravy mix in water.
5. Stir into boiling soup; stir until thickened.
6. Cover and reduce heat.
7. Simmer for 10 minutes to allow flavors to blend.
8. Stir in beans and cilantro; heat through.
9. Serve with White Lily Peppered Sour Cream Biscuits.
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