Ella Brittain, CFNN Reporter
Since the colder weather is approaching, I decided to make an easy meal for those chillier nights. This white chicken chili doesn’t require a crockpot, but only one large pot. The recipe is easy to alter to fit you and your families preference. You can also double the recipe and put the leftovers in the freezer for another meal or two. Now let’s jump into the recipe!
- 1 large pan
- Measuring spoons
- A large spoon for stirring
- 1 tablespoon of olive oil
- Half of a diced onion
- 3 minced garlic cloves
- 30 ounces of white beans (You can use Navy beans, Great Northern beans, or Cannellini beans.)
- 4 ounces of diced green chiles (You can find a 4oz container at the grocery store that is already diced.)
- 3 cups of chicken broth (You may want to use a little less depending on how thick you like your chili.)
- The juice of 1 lime
- 1 teaspoon of ground cumin
- ½ teaspoon of chili powder
- 2 cups of shredded chicken (You can use a precooked rotisserie chicken or leftover cooked chicken from another night.)
- Sour cream
- In the large pot, heat the olive oil over medium high heat.
- Add in the diced onion and cook for 3-4 minutes.
- Add in the minced garlic and cook for 2 more minutes.
- After the 2 minutes, add in the rest of the ingredients and stir. (white beans, green chiles, chicken broth, lime juice, cumin, chili powder, chicken) Add salt and pepper and turn heat to simmer for 15 minutes.
- Lastly, serve and choose to top chili with cheese and sour cream.
Hope you enjoyed this week’s recipe. Towards the end of the week, I will be posting fun halloween recipes and treats for the whole family to enjoy! I am Ella Brittain and this is Ell’s Kitchen!