For a different taste treat try this Chicken chili with white beans. A nice change of pace from the typical beef and red bean chili’s we are accustomed to.
1 medium onion chopped
Canola or Olive oil
2-3 Chicken breasts cooked and diced, (you can also substitute left over turkey)
4 cups chicken broth (you can cook your chicken breasts in water and use that if you wish or use commercial or bullion cubes or powder).
4 cans Great Northern beans (Do not drain) (Or equivalent amount of cooked dried beans)
1 7oz can diced green Chilies, mild (we like to add the larger can size of the green chilies)
1 1/2 t cumin (adjust to taste my family likes about twice this amount)
1 t oregano (optional)
1 T red pepper flakes
a hand full of chopped cilantro (its important to at least bruise the cilantro so that the flavors blend with the chili otherwise the cilantro doesn’t release the flavors until you bite into it).
1 t garlic granules or to taste (you can substitute powder or salt as needed)
Lightly sauté your chopped onions, in the canola or olive oil. Then gently add beans, cooked chicken, chicken stock and seasonings and simmer for one hour.
This is great topped with grated cheese, chopped onion, chopped tomatoes, chopped avocado, sour cream or even corn or tortilla chips.
Quick and easy fried tortilla chips or strips:
Slice a small stack of corn tortilla’s into strips or triangles. Deep fry until they are crispy and drain on a paper towel. Sprinkle with salt. May also sprinkle with chili powder, cumin or cilantro. Serve with chili.