What if you took a typical chili, with its bubbling red color, and removed the red? You’d have a unique twist on the dinnertime classic: Easy White Chicken Chili! It has all the meatiness, spiciness, and heartiness of regular chili, but with a pale golden color and a unique seasoning profile. Easy White Chicken Chili can be made in just 30 minutes, with no long simmering required, and with just a few steps! Let this soup warm you up this winter!
Ingredients• 1 pound lean ground chicken • 1 medium onion, chopped • 2 (15 ounce) cans cannellini beans, rinsed and drained • 1 (4 ounce) can chopped green chiles • 1 teaspoon ground cumin • 1/2 teaspoon dried oregano • 1/4 teaspoon pepper • 1 (14.5 ounce) can reduced-sodium chicken broth • reduced-fat sour cream, optional, for topping • cheddar cheese, optional, shredded, for topping • fresh cilantro, optional, chopped, for topping
In a large saucepan, cook the chicken and onion over medium-high heat until chicken is no longer pink, about 6-8 minutes, breaking up the chicken into crumbles.
Pour 1 can of the beans in a small bowl and mash slightly.
Stir the mashed beans, the remaining can of beans, the chiles, cumin, oregano, pepper and the broth into the chicken mixture.
Bring the chicken mixture to a boil.
Reduce the heat to low and allow the mixture to simmer, covered, until the flavors are blended, about 12-15 minutes. Serve with your favorite toppings as desired.