Economical White Chicken Chili
Ready In: 45 mins
Serves: 4-6
Ingredients
- 2 tablespoons olive oil
- 6 chicken thighs
- 1 tablespoon chili powder
- 1 teaspoon seasoning salt
- 1⁄2 teaspoon garlic powder
- 1 medium red onion, diced
- 4 garlic cloves, minced
- 1 red chili pepper, finely diced
- 1 (14 1/2ounce) can chicken broth (about 2 cups)
- 1 (15 ounce) can white beans
- 1 (4 ounce) can diced green chilies
- 1 ounce taco seasoning mix (I use the spicy hot kind)
- tortilla chips (optional)
Directions
- In dutch oven, heat olive oil over medium high heat.
- In a small bowl, mix together chili powder, seasoning salt, and garlic powder.
- Place chicken thighs on a plate, and sprinkle seasoning mix over both sides of the meat, and put into hot oil.
- Cook 8 minutes on each side, covered, and remove from pot.
- With heat still on, add diced onion, chili pepper, and minced garlic cloves to the chicken juices. Sautee 5 minutes.
- Meanwhile, cut up chicken into small bite sized pieces.
- Add diced chicken back into the pot and continue sauteeing with veggies for 5 more minutes.
- Add chicken broth, white beans, green chilis, and taco packet. Stir together.
- Bring to a boil, then turn down heat to low and simmer for 30 minutes with lid on, but cracked.
- Serve hot in bowls with tortilla chips either on the bottom, the top, or on the side for dipping!
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