Happy Monday! This past week has brought some crazy cold weather along with an ice storm! I decided it was time to warm things up around here with some home-cooked white chicken chili! I’ve seen a dozen different versions of this recipe, and today I’m going to share mine with you. This is an easy recipe that can be made in less than 30 minutes, so it’s perfect even for a weeknight meal.
1 tablespoon olive oil
1 medium onion, finely chopped
1 can chopped green chilies, drained
3 tablespoons all-purpose flour
1 1/2 tablespoons ground cumin
1 tablespoon minced garlic
1 tablespoon dried oregano
1 teaspoon of ground black pepper
3/4 teaspoon white pepper
2 cans (15.8 oz) Bush’s Northern Beans or Navy Beans
1 can (14.5 oz) chicken broth
1 1/2 cups finely chopped cooked chicken breast
1/2 bunch fresh cilantro (optional)
Shredded Monterey Jack cheese (optional
Sour cream (optional)
In a large pot, saute onion and garlic for 4 minutes or until transparent. Add chilies, flour, cumin, and oregano; cook and stir for 2 minutes. Add beans, chicken broth, black pepper, and white pepper; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot. Garnish with cheese, sour cream, and cilantro if desired.
- I use chicken breasts and chop them into bite size pieces. I cook the chicken in a skillet while I’m working on the rest of the recipe.
- If I’m in a hurry or short on onions, I use frozen chopped onions. (shh!!)
- This recipe makes about 6 servings of nice size bowls. That should help make it easier to double if you need to make more! 😉 My husband usually eats two bowls of this every time I make it, so it must be good, right?! 😉
What’s your favorite cold weather recipe?