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.



Comments

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!