So, today was a snow day. It is white and peaceful and but super cold out there. What could be better than a nice warm bowl of chili for everyone. Luckily, I had planned this already for dinner this week and didn’t have to brave the “white death” to make it. For all of my FB buddies who requested this recipe, here you go.
BTW, the following is double the original recipe and makes quite a large pot. I always make this much so that we have leftovers. It freezes well too, so you can drag it out and warm it up on cold nights when you don’t want to cook.
White Bean Chicken Chili
2 medium onions finally chopped
6 tablespoons of olive oil
2- 4 oz. cans of chopped green chilies
4 tsp ground cumin
4 – 15 oz. cans of Great Northern Beans
2 -3 cans chicken broth (depends how thick or thin you would like this to be)
3 cups chopped cooked chicken breast (I cheat a little here and use 3 large cans of white meat chicken)
Optional Garnish: Shredded Monterey Jack cheese, Sour Cream, Salsa, Chopped Green Onions
In a large pot cook onion in oil for approximately 4 minutes or until transparent. Add chilies (undrained), flour and cumin. Cook and stir for 2 minutes. It will form a kind of paste. Add beans (undrained) and chicken (undrained if you are using canned) and chicken broth. Stir well to blend all of the ingredients. Bring to a boil. Reduce heat and simmer 10 minutes or until thickened. If you would like the chili thicker, use a long spoon to mash some of the beans. Garnish as desired.
A few crushed tortillas in this are an awesome garnish too, in lieu of crackers. Tosito’s Scoops are fun to use too, to scoop out the chili from your bowl (my girlies like to do this.)