White Chicken Chili - Chili Blanco

This is a new addition to our family rotation. It's fast, easy and tasty. It even get's the thumbs up from my very picky 8 year old.

Donna's White Chicken Chili  or Chili Blanco
3 cups cooked shredded chicken (about 2 breasts)
1 medium onion, chopped
1 clove garlic, minced
2 cups chicken broth
2 cans white beans (I use navy beans)
2 small cans mild green chili's
1 1/2 teaspoons cumin

Warm 1 tablespoon of oil in a heavy bottom 6 quart sauce pan over medium heat.  When oil is warm, add onion and saute until they are clear.  Add the garlic and stir for about 1 minute.  To the mix, add your chicken broth, beans, chili's and cumin.  Stir together until well blended.  Add chicken.  Turn heat to high until mixture comes to a low boil, stirring frequently.  Reduce heat to medium low and continue to simmer for about 20 minutes.  
If broth seems too thin, you can mash a few of the beans against the side of the pot during the last 10 minutes.  The starches in them will help thicken up the broth.  

Makes 6 servings.

Serving suggestions: Top with a sprinkle of cheese, a dollop of sour cream or a few chopped onions and cilantro.   Goes very well with a side of corn muffins and honey butter.


zentmrs said…
Yum!! This looks pretty simple too. I'll add it to my list! Thanks for sharing!
Alwayzbakin said…
That looks really good. I love recipes with beans in it. Thanks for posting it!