One of our favorite easy dinners with chicken is this chili. It is perfect on a cold winter night, though it is terrific even on a summer day. It is hearty, filling, and very simple. I love having a non-tomato based chili in my culinary repertoire because it is delicious, and also my husband will not eat tomato based meals, but he loves this one. Any meal I can make that we both love is one that gets re-made again and again.
White Chicken Chili
1-2 chicken breast, cut into bite size pieces
1 med. onion, chopped
2 Tbs. canola oil (or any kind of oil you choose)
1 can of chicken broth
1 4.5 oz. can chopped green chilies
3 14.5 oz. cans Great Northern beans (or Navy beans), mostly drained – not rinsed
2 tsp. cumin
2 tsp. garlic powder
2 tsp. dried oregano
1/2 tsp. crushed red pepper (if desired)
salt and pepper
sour cream, grated cheese (cheddar or monterey), tortilla chips
- Heat the oil in a pan on the stovetop over medium heat. Salt and pepper to taste. When the chicken is partially cooked add in the onion. Cook together until the chicken is done. Set aside.
- Bring the chicken broth and green chilies to a boil over med heat. Add in chicken mixture, beans, and all seasoning.
- Bring back to a boil over med-high heat and then reduce to simmer over low heat for 30 minutes.
- Top with desired toppings or eat plain. It’s good either way.