Recipe :: White Chicken Chili

More soup! Don’t say I didn’t warn you. Every time I make this for someone, they ask for the recipe. Every. Single. Time. It’s delicious, mild and very healthy. Enjoy!

White Chicken Chili {My adaptation of Bush’s version}

Total prep time: 5 min
Total cook time: About 40 min
Serves 4-6

Ingredients:

2 Tbs olive oil
1 large onion, chopped
2 cloves garlic, minced or finely chopped
1 (4 oz) can mild green chilies
3 Tbs all-purpose flour
2 tsp ground cumin
2-4 whole organic chicken breasts
2 cans (16 oz) Great Northern beans (I don’t drain them, but you can if you want)
64 oz chicken broth (I get mine in the boxes–you will need 2 boxes)
Salt and pepper
Shredded Monterey Jack cheese
Sour cream
Salsa
Tortilla chips

Directions:

1. Place chicken breast in a large skillet and season both sides with salt and pepper. Cover chicken with 32 oz (one box) chicken broth. Cover and simmer gently for about 10 minutes or until chicken is no longer pink, turning once. (I have also done this in a crock pot for 4 hours or used left over chicken from the night before.)

2. Meanwhile, in a large dutch oven, cook onion and garlic in oil for about 4 min, until transparent.

3. To the onion/garlic/oil mixture, add chilies, flour and cumin. Cook and stir for 2 min. Remove from heat until chicken is done (obviously, if you are cooking your chicken in a slow cooker, you will want to find some other things to do during that time. Don’t stand at your stove for 4 hours. Please.)

4. When chicken is no longer pink and is very tender, remove chicken from broth (do not discard broth–we’re using it in step 5), and shred chicken with 2 forks. Set chicken aside.

5. Add reserved chicken broth plus another 32 oz container to onion/garlic/chili mixture. Bring to boil, stirring constantly, until thickened (about 5 min).

6. Add beans and reserved chicken to broth. Stir. Bring back to boil.

7. Reduce heat; simmer for 10 min, stirring occasionally.

8. Garnish with cheese, sour cream and salsa. Serve with a few tortilla chips. I like to serve this soup with a tossed salad. Though on this particular night, it appears I had a large plate of sliced cantaloupe.

YUM…