This chili is different from the standard tomato-based, beef and pinto bean combination and very delicious.
Southwest White Chili
2013-04-17 20:21:39
Yields 4
Using Northern or Cannelloni Beans gives this chili different from the typical pinto beans usually used.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
- 1 Tbsp olive oil
- 11/2 lb free range boneless/skinless chicken, cut in cubes
- 1/4 cup chopped onion
- 1 cup chicken broth
- 1 can (4 oz) chopped green chilis
- 2 cans (15 oz) of white northern or cannelloni beans - do not drain
- 2 green onions, chopped - if desired
- Spice Blend (see below)
- Green Onion/Cilantro/Salsa/Avocado/Cheddar Cheese - Garnishes
- Spice Blend
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1/2 tsp oregano leaves
- 1/8 tsp ground red pepper (cayenne)
- 1/2 tsp cilantro leaves
Instructions
- Heat oil in skillet over med-high heat. Add chicken and onions, cook 4-5 minutes.
- In saucepan, stir in broth, green chilies and spice blend. Add chicken/onion mixture. Simmer for 15 minutes.
- Stir in beans (do not drain.) Simmer 5 minutes. Top with desired garnishes, if desired.
Notes
- A portion of this meal can be prepped ahead of time and frozen. Cut up the chicken and place in a Ziploc bag, chop the onion and place in Ziploc bag, mix up the spice blend and place in a Ziploc bag - then place all three into a gallon Ziploc bag, label and freeze. To serve - thaw in refrigerator for 1-2 days and continue with rest of the recipe.
Deliciously Inspired http://www.deliciouslyinspired.com/
Cut the chicken into cubes. If I am freezing for future use I like to use a pitcher to hold my Ziploc bag which I can slide the chicken into.
Gather the rest of the ingredients:
