Fast & Delicious White Chicken Chili |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is based on a crockpot recipe, but I use it on the stovetop too. It can be thrown together in about 30 minutes! Ingredients:
3 (16 ounce) cans navy beans, drained |
32 ounces chicken broth |
1 (12 ounce) can evaporated milk |
1 cup water |
1 onion, chopped (or use 1t dried chopped onion) |
2 (4 ounce) cans diced green chilies |
2 garlic cloves, minced |
1/2 tablespoon white pepper |
1 tablespoon dried oregano |
1 tablespoon ground cumin |
1/2 teaspoon salt |
1/4 teaspoon ground cloves |
4 cups cooked boneless skinless chicken breasts |
1/2 cup mild salsa |
1/2 cup sour cream |
1 bunch chopped cilantro (optional) |
1 whole avocado, diced (optional) |
1/2 cup shredded monterey jack cheese |
10 corn tortillas |
Directions:
1. In a large pot, sautee onion in a little olive oil and then add beans, broth, evaporated milk, chilis and garlic. If you are using dried chopped onion, add it to the liquid at this time. Bring to a boil, turn down heat to simmer.
2. While soup is heating chop chicken into small pieces. Combine spices into a small dish. Sprinkle the spices onto the chicken and toss to cover. Once the soup is boiling/simmering, stir in chicken. Simmer for 30 minutes.
3. If chili seems too thick, add up to 1 cup of water
4. Serve with grated cheese, sour cream, salsa, cilantro and avocado. Heat tortillas and serve on the side. Yum!
5. **you can omit the chicken and use vegetable broth for a delicious vegetarian version.
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