White Chicken Chili
Ready In: 45 mins
Serves: 6-8
Ingredients
- 2 lbs boneless skinless chicken breasts, cut in small cubes
- 3 teaspoons olive oil
- 1 (48 ounce) can chicken broth
- 1 large onion, diced
- 10 -15 jalapenos, sliced chopped finely
- 4 tablespoons ground cumin
- 4 (14 1/2ounce) cans great northern beans (don't drain)
- 4 teaspoons butter
- 4 teaspoons flour
Toppings
- sour cream
- black olives, sliced
- cheddar cheese, shredded
- green onion, chopped
- tortilla chips
Directions
- In skillet heat olive oil over high heat and saute chicken until completely done.
- While cooking chicken in a large pot melt butter and saute onions until soft, add jalepeno and saute for 2 minutes, add cumin, and flour.
- Cook for an additional 2 or 3 minutes until flour is cooked.
- Add chicken broth a little at a time wisking to prevent flour from clumping.
- Once all the chicken broth has been added, add the white beans and chicken.
- Note any broth that has formed with the chicken add as well.
- Cook over low to medium heat for 10 minutes.
- Add salt and pepper to taste.
- Serve with additional suggested toppings breaking chips into soup!
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