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Sunday, August 4, 2013

White Chicken Chili

Though this recipe is a mere twist on an old pot of white beans, it is a hearty, simple, and delicious version updated by the Bush company. Think Duke and Jay Bush...

Quick to make, and easily adapted to your preferences, it is a forgiving recipe that awaits, and even begs changes.

If this, or a similar white bean chili recipe is not already in your folder, file box or cookbook, it should be!

Try adding cooked barley. Or zucchini. Or jalapenos. Corn or black beans. Perhaps a clove or two of garlic. Fennel seeds. Oregano flakes. A dash of chili powder. Black pepper, red pepper flakes. SO many options, and they are all certain to taste wonderful in this recipe!

1 Tablespoon of olive oil
1 medium onion, diced or chopped
1 can of chopped green chilies, drained (4 ounces)
3 Tablespoons of all-purpose flour
2 teaspoons of ground cumin
2  15.8 ounce cans of Bush's Great Northern White or Navy beans
1  14 ounce can of chicken broth
1  1/2 cups of diced, cooked chicken

Examples of optional toppings:
Shredded cheese
Sour Cream

In a medium-sized sauce pot or small Dutch oven, cook the diced onion
in olive oil until transparent - about four minutes. Add drained green chilies, flour
and cumin, cook and stir for two minutes. Add chicken broth and beans
(do not drain the beans) and bring to a boil, gently stirring occasionally.

Reduce heat, simmer for about ten minutes, and it will thicken up. Add
chicken, allow to heat once more.

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