Wednesday, October 10, 2012

Fall Favorite: White Chicken Chili

  • 1 medium onion (I use onion flakes... SO MUCH EASIER & you don't cry cutting them) About a 1/4 cup)
  • 1 jalapeno pepper
  • 2 garlic cloves
  • 1 Tbsp. olive oil (For sauteing the onions, garlic and peppers)
  • 4 cups chicken broth
  • 2 cans Great Northern or Pinto beans (I use pinto!)
  • 2 Tbsp. parsley (I like to add just a touch more
  • 1 Tbsp. lime juice
  • 1 tsp. ground cumin
  • 2 Tbsp. flour (Or a little more if needed... this is just for thickening purposes)
  • 2 cups cooked, cubed chicken

  1. Pre-cook your chicken. I cook mine on high in the crock pot (in water) for two hours. I added 2 chicken boullion cubes, salt and pepper to the water. 
  2. Cut prepared chicken into bite sized cubes.
  3. In a large saucepan cook onion, jalapeno and garlic in oil until tender.
  4. Stir in chicken broth, beans, parsley, lime juice and cumin. 
  5. Boil mixture, then reduce heat. 
  6. Stir in flour then add chicken to mixture and stir well. 
  7. Boil for 2 minutes or until thick. 
*I like to serve this chili over white rice.
**If I make a large recipe of this (doubled or tripled) I add rice to the actual chili. If you do this make sure to add atleast 1 cup EXTRA chicken broth, even if it looks like too much. (The rice will soak some of the broth up overnight.
***Like a lot of chili's this one tastes best when eaten the next day. ;)
****Also great served with cheese or tortilla chips. You may also be interested in:
Easy Basil Pesto Chicken Pasta
Summer Vegetable Bake
Easy Blueberry Scones
Banana Chocolate Chip Bread

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