Apron: Amazon
When the weather is cold, chili is the perfect choice for dinner. This white chicken chili recipe is an easy crowd pleaser. Kids and adults love it. This twist on classic chili is sure to become a dinner staple for you and your family.
Prep Time: About 30 minutes
Cook Time: Ready as soon as it’s warm
Serves: 6-8
Ingredients:
2 lbs of chicken breast (cooked beforehand)
1 yellow onion chopped
1.5 tsp. of ground pepper
1 tsp. of garlic powder
3 tbsp of oil (I used olive oil)
3 cans of northern beans (drained)
3 cups of chicken broth (1 cup to cook chicken in, 2 cups for actual chili dish)
2 cans of cream of chicken soup
2 cans of chopped chilis
2 tbsp of jalapeño juice
1 whole bunch of fresh cilantro (chopped finely)
Directions:
Step 1: Preheat oven to 375 degrees. Put the chicken in an oven safe casserole dish. Season chicken lightly with salt and pepper. Pour a cup of chicken broth over the chicken. Please note: Do not add this cup of chicken broth to the main chili dish or you will have watered down chili. Bake chicken in oven for about 35 minutes. If you wanted to save the time of cooking the chicken, pick up a rotisserie chicken on the way home to use instead.
Step 2: Let chicken cool. Then chop or shred chicken into bite sized pieces.
Step 3: In a frying pan add chicken, chopped onion, pepper, garlic powder, and 3 tbsp of oil. Sauté for 5-10 minutes or until the onions are clear.
Step 4: In your soup pot add beans, 2 cups of chicken broth, 2 cans of cream of chicken soup, jalapeño juice, chilis, chicken mix, and finely chopped cilantro. Stir and bring to a boil. Then lower heat to simmer.
Step 5: Enjoy!
Optional toppers and sides:
Corn bread, sour cream, tortilla chips, Fritos, cheese, jalapeño slices, avocado, hot sauce, fresh lime
As with most other chili recipes, this can be made the night before and saved. Bon Appétit!
