What’s For Dinner? White Chicken Chili

This delicious meal is one of those feel good dinners. It’s like comfort food… but not bad for your waistline! 😀 Fabulous! And it’s perfect for those ‘chili’ nights ahead. (Get it? Chili?!) Okay… feel free to mock me now. 🙂 Anyway, I hope you enjoy it.

Oh! And a cool new note… I’m going to start adding a printable version of these recipes so that you can easily print it off and use it in your recipe collection. Just click on the ‘Download Printable Version’ and either print it out or save it to your computer. I’ll be going back through all the recipes I’ve already got on this site and adding this option to those as well, but it may take me a little while… so be patient with me. 🙂 And now, on to the goodness!

White Chicken Chili

Download Printable Version
Ingredients:

  • 1-2 Tbsp vegetable oil
  • dried onion (about 2 Tbsp, but just throw in however much you want)
  • 1 Tbsp garlic powder or dried garlic
  • 1 to 2 tsp cumin
  • 1 quart canned chicken (drained and rinsed if you like)
  • 1 (15 oz) can garbanzo beans, drained and rinsed
  • 1 (15 oz) can white beans (i.e. Great Northern), drained and rinsed
  • 1 (15 oz) can navy beans, drained and rinsed
  • 1 (12-15 oz) can white corn (or you can use Shopeg corn)
  • 2 (4 oz) cans chopped green chilies
  • 2 chicken bouillon cubes
  • 1½ cups boiling water
  • a pinch of cayenne pepper
  • a pinch of paprika

Optional Toppings:

  • shredded cheese (cheddar, monterey jack… whatever is your favorite)
  • sour cream
  • salsa
  • broken up tortilla chips or crunchy tortilla strips

Directions:

  1. In a large pot (or crock pot, dutch oven… whatever you like to cook your soups in), heat the vegetable oil and cook the onion, garlic, and cumin.
  2. When they are heated through, stir in the chicken to coat it with the seasoning. Saute for about a minute. Then add the beans, corn and chilies. Stir to blend.
  3. Combine the chicken bouillon with the boiling water and stir into the chili. Add the cayenne pepper and paprika.
  4. Cover and let chili cook over low heat for about 30 minutes (or until the flavors have blended), stirring occasionally with a wooden spoon, as both the beans and corn have a tendency to want to stick to the bottom and burn.
  5. Serve topped with any of the option toppings you prefer or have access to. Enjoy!

recipe adapted from Safely Gathered In

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