Fast & Delicious White Chicken Chili
- Ready In:
- 30mins
- Ingredients:
- 19
- Serves:
-
8-10
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
- 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.
- 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.
- If chili seems too thick, add up to 1 cup of water
- Serve with grated cheese, sour cream, salsa, cilantro and avocado. Heat tortillas and serve on the side. Yum!
- **you can omit the chicken and use vegetable broth for a delicious vegetarian version.
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