QUICK WHITE CHICKEN CHILI

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Quick White Chicken Chili image

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.

Provided by My2Suns

Categories     < 30 Mins

Time 30m

Yield 6-7 serving(s)

Number Of Ingredients 13

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)

Steps:

  • In large skillet, heat olive oil, add chopped chicken and cook until no longer pink.
  • Add onion and cook until transparent.
  • Add chilies, flour, cumin, garlic, and Season All; cook and stir for 2 minutes.
  • Add beans and chicken broth; bring to a boil; reduce heat; simmer for 10 minutes or until thickened.
  • Add chicken; cook until hot.
  • Garnish with cheese, sour cream and salsa, if desired.

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