white chicken chili
(from kintyre’s recipe box)
Source: Bush's Bean can
Cook time: 20 minutesServes 6 people
Categories: dinner, nondairy, not tried, soups
Ingredients
- 1 medium onion, chopped finely
- 3 tablespoons olive oil
- 1 (4 ounce) can chopped green chiles, drained
- 3 tablespoons all-purpose flour
- 2 teaspoons ground cumin
- 2 (16 ounce) cans Bush's navy beans
- 1 (14.5 ounce) can chicken broth
- 1 1/2 cups cooked chicken breast, finely chopped
- Shredded Monterrey Jack cheese (optional)
- Sour cream (optional)
- Salsa (optional)
Directions
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In large skillet, cook onion in oil for 4 minutes or until transparent.
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Add chilies, flour, and cumin; cook and stir for 2 minutes.
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Add beans and chicken broth; bring to a boil.
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Reduce heat; simmer for 10 minutes or until thickened.
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Add chicken; cook until hot.
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Garnish with cheese, sour cream, and salsa, if desired.