Friday, December 13, 2019

White Chicken Chili


3 tablespoon olive oil

1 medium onion, finely chopped
1 can (4 0z.) chopped green chilies, drained

3 tablespoons all-purpose flour

2 teaspoons ground cumin

2 cans (16 oz.) Bush's Greaat Norhtern Beans

1 can (14.5 oz.) chicken broth

1 1/2 cups finely chopped cooked chicken breast

Shredded Monterey Jack cheese (optional)

Sour cream (optional)

Salsa  (optional)


  • In a large skillet, cook onion in oil for 4 minutes or until transparent.
  • Add chilies, flour, and cumin; and stir for 2 minutes.
  • Add beans and chicken broth; bring to a boil.
  • Reduce heat; simmer for 10 minutes or until thickened.
  • Add chicken; cook until hot.
  • Garnish with cheese, sour cream, and salsa, if desired.
  • Serve with cornbread.
Serves 6-7 servings

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