Quick White Chicken Chili

Submitted by My2Suns

"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."

 

• Ready In: 30mins
• Ingredients: 13

ingredients

• 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
• 1⁄2 teaspoon Season-All salt (seasoned salt)
• 1 teaspoon garlic
• 2 (16 ounce) cans great northern beans
• 1 (14 1/2 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.