Bring on the cold weather and this Easy White Chicken Chili! This twist on the classic chili is soothing and delightful. This recipe takes 30 minutes to make and serves 6.
Ingredients• 1 pound lean ground chicken • 1 medium onion, chopped • 2 cans (15 ounces each) cannellini beans, rinsed and drained • 1 can (4 ounces) chopped green chiles • 1 teaspoon ground cumin • 1/2 teaspoon dried oregano • 1/4 teaspoon pepper • 1 can (14-1/2 ounces) reduced-sodium chicken broth • Optional toppings: Reduced-fat sour cream, shredded cheddar cheese, and chopped fresh cilantro
In a large saucepan, cook chicken and onion over medium-high heat until chicken is no longer pink, 6-8 minutes, breaking up chicken into crumbles.
Pour 1 can of beans in a small bowl and mash slightly. Stir mashed beans, remaining can of beans, chiles, seasonings, and broth into chicken mixture; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, 12-15 minutes. Serve with toppings as desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
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