12 January, 2016
Quick White Chicken Chili
2 Tablespoons vegetable oil
¼ cup chopped yellow onion
2 Tablespoons (about ½ of a 4 ounce can) diced green chiles, drained
2 Tablespoons all purpose flour
1 can (15.5 ounces) BUSH’S great northern beans in mild chili sauce, undrained
1 cup of chicken broth
1 cup cooked chicken, chopped
Salt and freshly ground black pepper, to taste.
Optional Toppings: jalapeno slices, shredded cheddar cheese, sour cream, sliced green onion, chopped avocado or crispy tortilla strips
Pour the olive oil into a medium saucepan and add the chopped onion. On medium heat, cook until the onion is transparent.
Add the chiles and flour, stirring to form a thick paste.
Slowly add the chicken broth. Stir in the chili beans and bring to a boil.
Reduce heat and simmer for about 10 minutes, until thickened.
Add the chicken, salt and pepper, and stir until hot.
Serve with any of the optional toppings and a warm crunchy bread, toasted rounds or crackers.
Adapted from the recipe on a can of BUSH’S chili beans in mild chili sauce. Original recipe serves 6 to 8 and this recipe can be doubled to serve more people.
I called this Quick White Chicken Chili because it only takes about 30 minutes to prepare and because you use canned great northern beans. This recipe could be adapted to use dry beans in a crock pot and adding your own chili seasonings.
The 1 cup of chicken is about 2 large thighs or 1 large breast. I usually boil 1 medium breast and 1 thigh for 15 minutes and then cut it into small chunks to make the 1 cup of cooked chicken. If you buy a rotisserie chicken and have a lot left over, pull off that and chop it up to use, even if not quite 1 cup.