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Monday, April 29, 2013

A Nice Warm Bowl of White Chicken Chilli

A few years back I started to experiment with a recipe on the back of a Bush's Navy Bean can.  I adjusted their recipe and this is what we make quite frequently at our house now.  It is so very tasty and filling, just the right kind of food at the end of a stressful day.  It is very quickly pulled together, especially if you have some already cooked chicken in the freezer or have leftover chicken.  It freezes really well, so make a double-batch while you are at it.

1 Medium onion, chopped
3 TBSP olive oil
1 4oz can chopped green chilies, drained
3 TBSP flour (I use whole-wheat)
1 1/2 tsp ground cumin (you can use less if you are not that fond of cumin)
2 16oz cans white beans
2 cups chicken broth (low-sodium, a 14 1/2oz can plus some water added to make it 2 cups)
1 1/2 cups cooked, cubed chicken (we usually use breast meat)
1/2 tsp paprika
cream (or whole milk) and salt to taste

Heat oil on medium heat in a soup pot. Add onions and cook (about 5 minutes).  Add chilies, flour, cumin and cook for another 2-3 minutes, stirring frequently.  You are cooking out the flour taste and toasting the cumin.  Add beans and broth, stir well, and bring to a boil.  Reduced to a simmer, add chicken and remaining ingredients and simmer for another 10 minutes until done.

You may garnish with shredded cheese, salsa, green onions, cilantro and/or sour cream.


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