Quick White Chicken Chili

My2Suns's Note:

Everytime I make this for a potluck or family gathering, it goes so quickly! For a (very) spicy variation, you can add ground red pepper or chopped jalapeno! Recipe easily doubles or triples for guests. In a hurry, you can use the canned chicken that's already cooked.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 3 tablespoons extra virgin olive oil
• 1 medium onion , chopped
• 1 (4 ounce) can green chilies , drained
• 3 tablespoons all-purpose flour
• 2 teaspoons ground cumin
• ½ teaspoon Season-All salt (seasoned salt)
• 1 teaspoon garlic
• 2 (16 ounce) cans great northern beans
• 1 (14 ½ ounce) can chicken broth
• 1 lb chicken breast , chopped

Optional toppings

• monterey jack cheese (optional)
• sour cream (optional)
• salsa (optional)

Directions:

1. In large skillet, heat olive oil, add chopped chicken and cook until no longer pink.
2. Add onion and cook until transparent.
3. Add chilies, flour, cumin, garlic, and Season All; cook and stir for 2 minutes.
4. Add beans and chicken broth; bring to a boil; reduce heat; simmer for 10 minutes or until thickened.
5. Add chicken; cook until hot.
6. Garnish with cheese, sour cream and salsa, if desired.

Reviews

[ktdlr]

1/11/09 Tried this recipe for the 1st time today and we all loved it, I only had a few issues with it. No where in the recipe does it say to remove the chicken after browning (which I didnt and still it came out great) and I believe that some may feel that the amount of cumin is too much. I added the 2 teaspons as called for and it produced a strong cumin flavor, I also added pieces of Pepper Jack cheese to the pot while simmering and the addition of the sour cream in the serving was a great add. My husband also took white corn chips and crunched them into the soup and said it added great texture and additional flavor. I will make this again.