White Bean Chicken Chili
I’ve made a white bean chili once before and I was very surprised on how delicious it was… I’m a red chili type of girl usually. But I decided I wanted to make it again today, although didn’t feel like going to the grocery store today because it is a frigid 18 degrees. So, I found a different recipe that I had most of the ingredients for and then modified it a bit. I made it immediately for lunch and I can’t get enough. I just used up a lot of my calories and fat for the day… oh well! It was delicious!
White Bean Chicken Chili
ingredients:
1 t onion powder
1 clove garlic, minced
3 T butter
2 tablespoons flour (more or less, or you can use cornstarch)
1 1/2 teaspoon cumin
1 can Navy beans (drained)
1 t onion powder
1 clove garlic, minced
3 T butter
2 tablespoons flour (more or less, or you can use cornstarch)
1 1/2 teaspoon cumin
1 can Navy beans (drained)
1 can cannelini beans (drained)
1-2 cans of Chicken broth (depends how thick you like it)
2 cups chopped, cooked chicken*
1-2 cans of Chicken broth (depends how thick you like it)
2 cups chopped, cooked chicken*
toppings (optional):
lots of shredded cheese
sour cream
tortilla chips
*I just used precooked fajita chicken strips I had in the freezer.
Pour can of chicken broth into large pot-cook on stovetop on medium. Add butter, and whisk in onion powder, garlic, and cumin. Once butter is melted, add beans and chicken. Sprinkle in flour (or corn starch/cold water mixture) to thicken, if you’d like. Stir to combine and let simmer until it thickens. Serve with or without toppings.
Yum!! Looks good, I will have to save it for later when we want chili. I love the design of your site, so cute and simple.
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This sounds amazing! Especially with the “lots of shredded cheese” topping, maybe Monterey Jack?? I’ll have to try it on our next snowy day 🙂
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