White Lily White Chicken Chili
"Presented By: Belinda Ellis, White Lily"
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
1
ingredients
- 1 large onion, chopped
- 1 tablespoon vegetable oil
- 1 lb boneless chicken breast, cut into ½ inch cubes
- 1 (14 1/2 ounce) cans chicken broth or (32 ounce) carton chicken broth
- 1 (4 1/2 ounce) can chopped green chilies (undrained)
- 2 teaspoons ground cumin
- 1 (2 3/4 ounce) package pioneer-brand or white lily country gravy mix
- 1⁄2 cup cool water
- 2 (15 ounce) cans great northern beans, rinsed and drained
- 1⁄4 cup chopped fresh cilantro
directions
- In large saucepan, cook onion in oil over medium-high heat for 5 to 7 minutes or until tender.
- Add chicken and cook until no longer pink.
- Add chicken broth, green chilies, and cumin; heat to a boil.
- In a 2-cup glass measure, dissolve gravy mix in water.
- Stir into boiling soup; stir until thickened.
- Cover and reduce heat.
- Simmer for 10 minutes to allow flavors to blend.
- Stir in beans and cilantro; heat through.
- Serve with White Lily Peppered Sour Cream Biscuits.
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RECIPE SUBMITTED BY
Danny Beason
Knoxville, Tennessee
I'm disable now for a couple years. I was in sales for 25 years and was a policeman for 5 years before that and just floated around a few years before that. I've been married to the same gal for 30 years, got two sons and two grandchildren.
I got into the recipe seen and have got hooked on it, I'm not a cook but I'm learning as I go. Enjoy reading the different recipes.
