August 29, 2011

Bush's White Chicken Chili

This is the first recipe I tried for white chicken chili - it's usually on the back of Bush's canned Great Northern Beans. This is so simple and delicious, it's the main one I use. Great with skillet cornbread!

3 tablespoons olive oil
1 4-ounce can diced green chilies
3 tablespoons flour
2 teaspoons ground cumin
2 small cans Great Northern beans
1 14.5-ounce can chicken broth
1-1/2 cups finely chopped cooked chicken
shredded Monterey Jack cheese
sour cream, tortilla chips

In a large skillet, heat oil; add chilies, flour and cumin. Cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer 10 minutes or until thickened. Add chicken; cook until heated through. Garnish with cheese, sour cream and tortilla chips if desired.

1 comment:

  1. This is a great recipe and I use it whenever I make the white chicken chili!!


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