White Lily White Chicken Chili

Presented By: Belinda Ellis, White Lily

• Ready In: 50 mins
• Serves: 1

Ingredients

• 1  large onion, chopped
• 1  tablespoon  vegetable oil
• 1  lb boneless chicken breast, cut into ½ inch cubes
• 2 (14 1/2ounce) cans chicken broth or 1 (32 ounce) carton chicken broth
• 1 (4 1/2ounce) can  chopped green chilies (undrained)
• 2  teaspoons ground cumin
• 1 (2 3/4ounce) 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

1. In large saucepan, cook onion in oil over medium-high heat for 5 to 7 minutes or until tender.
2. Add chicken and cook until no longer pink.
3. Add chicken broth, green chilies, and cumin; heat to a boil.
4. In a 2-cup glass measure, dissolve gravy mix in water.
5. Stir into boiling soup; stir until thickened.
6. Cover and reduce heat.
7. Simmer for 10 minutes to allow flavors to blend.
8. Stir in beans and cilantro; heat through.
9. Serve with White Lily Peppered Sour Cream Biscuits.