White Chicken Chili

White Chicken Chili

Dinner, American, Chili, Chicken, One pot meal
Cooks in    Serves 4
Ingredients
  • 2 boneless skinless chicken breasts cut into half-inch chunks OR
  • 2 cups of cooked chicken
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 tbsp. flour (I use spelt)
  • 2 cups chicken broth
  • 1 15-oz. can fire-roasted tomatoes (I use Muir Glen)
  • 1 4-oz can diced green chilies
  • 1 teaspoons garlic powder
  • 1 teaspoon (or more) cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon (or more) chili powder
  • Salt to taste
  • 2 15-oz cans cannelini or other white beans, drained
  • 3 tablespoons chopped fresh cilantro (optional)
  • Sour cream (optional)
  • Cheddar cheese, grated (optional)
  • Avocado, diced (optional)
Directions
  • Heat oil in large saucepan over medium heat.
  • If using raw chicken, cook it in the oil for 4 minutes, stirring regularly, until chicken is no longer pink.
  • Add onion and saute until translucent.
  • Sprinkle flour over contents of sauce pan and stir for one minute.
  • Slowly stir in chicken broth. Bring to simmer.
  • Meanwhile, blend tomatoes and green chilies in a blender.
  • Add tomato-chili mixture to sauce pan.
  • If using cooked chicken, stir it into saucepan.
  • Stir in garlic powder, cumin, oregano and chili powder.
  • Simmer 5 minutes.
  • Stir in beans.
  • Salt to taste.
  • Simmer on low 20 minutes.
  • Garnish with chopped cilantro, a dollop of sour cream, cheddar cheese and diced avocado if desired.

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