White Chicken Chili
A one-pot meal, quick and easy, White Chicken Chili is a family favorite of ours!
Equipment
- 1 stovetop or stove
- 1 Dutch oven
- 1 knife
- 1 can opener
Ingredients
- 1 Tbs. vegetable oil I used EVOO
- 1 lg. white onion, diced
- 4 cloves garlic, diced
- 3 C. low-sodium Chicken Broth I used Vegetable Stock as well, about 1 cup
- 1 11 oz. can of white corn, drained
- 1 15.5 oz. can of great northern beans, drained
- 1 15.5 oz. can of butter beans, drained
- 2 Tbs. chopped cilantro
- 2 Tbs. lime juice
- 1 tsp. ground cumin
- 1/2 tsp. oregano, dried
- 1/4 tsp. red pepper sauve/hot sauce
- 1/4 tsp. salt
- 2 cups cooked chicken breast, cut into bite size pieces
Instructions
- 1. In a 4 quart Dutch Oven, heat oil over a medium heat. Add onion and garlic and cook until the onion is clear, stirring occasionally.
- 2. Stir in remaining ingredients except the chicken. Stir to combine. Heat to boiling, then reduce to a simmer, and simmer for 20 minutes uncovered. Add chicken, mix well, then simmer for 5-10 minutes longer, till heated through.
Notes
Leftovers will freeze well for later, using a freezer-proof container such as Rubbermaid.
My personal endorsement?
I have ten grandchildren, ranging in ages from 2.5 years to 24 years old...10 out of 10 love this chili!
How rare is that?
Enough said!