White Chicken Chili
Leer en Español
Prep time:
20 minutes
Cook time:
30 minutes
Servings:
8 cups
Quick Tips
Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
Instead of chicken use turkey or an additional 2 cups of cooked beans.
Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
Serve with hot sauce or black pepper.
White Chicken Chili
Leer en Español
Ingredients:
- 1 tablespoon oil
- 1 pound boneless, skinless chicken breasts, cut bite-sized
- 1 onion, chopped
- 1 1/2 teaspoons garlic powder or 6 cloves garlic
- 2 cans (15.5 ounces each) white beans, rinsed and drained
- 2 cups (or 14.5 ounce can) chicken broth (see notes)
- 2 cans (4 ounces each) chopped mild green chilies
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper or chili powder (optional)
- 1 cup sour cream or plain yogurt
- 1/2 cup nonfat or 1% milk
Directions:
1. Heat oil in a large saucepan; sauté the chicken, onion and garlic until chicken is no longer pink.
2. Add the beans, broth, chilies and seasonings.
3. Bring to a boil. Reduce heat; simmer uncovered, for 30 minutes.
4. Remove from the heat; stir in sour cream and milk.
Refrigerate leftovers within 2 hours.
Quick Tips
Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
Instead of chicken use turkey or an additional 2 cups of cooked beans.
Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
Serve with hot sauce or black pepper.
Prep time:
20 minutes
Cook time:
30 minutes
Servings:
8 cups
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).
