I have been making this for years and finally remembered to write down the ingredients and the amounts I put in so I thought I’d share it with you today. Also, since it’s cold outside and I can’t seem to warm up I thought this would be a great dinner idea! This recipe doesn’t take much time to make and I really like it. Enjoy.
White Chicken Chili:
3-16 oz. cans White Beans
3 c. chopped/shredded cooked Chicken
2 Tbsp. Olive Oil
1 medium Onion, chopped
4 cloves Garlic
4 c. low sodium Chicken Broth
1 4oz. Green Chilies
1/4 tsp. Cayenne Pepper
2 tsp. Cumin
2 tsp. Oregano
Monterey Jack Cheese, shredded (optional)
Sour Cream (optional)
Heat olive oil in pot, added onions and sauté about 5 minutes. Add garlic, cayenne pepper, cumin, oregano and undrained green chilies. Stir and let sauté about 5 minutes. Stir in undrained white beans and chicken stock. Bring to boil. Reduce heat and add chopped/shredded chicken and reduce heat. Leave on low heat for 20-15 min. stirring occasionally.
I like to serve this with shredded Monterey Jack cheese (a little sour cream on top would be yummy too).
There you have it, an easy meal that is perfect for a quick diner during the week. To save even more time I bought a rotisserie chicken from the store! Both of my girls helped stir in the ingredients and then while it simmered they even set the table for me (score!). I hope you enjoy this, a little something different from my usually makeup post, but I’d like to start sharing more with you. I hope you enjoy.
Have a great day.