best ever white chili
This chicken chili is the most delicious and simple recipe I've ever used. It works up fast and has simple ingredients that most cooks have in their kitchens. The recipe can be easily increased for feeding a crowd. It will keep in the fridge for 3 days or freeze for up to 4 months for the best flavor. I freeze it in single portions if I make a big batch. I hope you enjoy it as much as we do.
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prep time
5 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 tablespoon onion powder
- 1/4 teaspoon cumin powder
- 1/2 teaspoon oregano, dried
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- 2 tablespoons chicken bouillon granules
- 1 can green chiles, the small can, do not drain
- 1 tablespoon soy sauce, low sodium
- 1 can white beans, undrained (navy,
- 2 tablespoons corn starch
- 1 cup water or chicken broth, i use low sodium
How To Make best ever white chili
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Step 1Heat oil in a large, lidded skillet on the stove-top over medium heat.
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Step 2Add the ground chicken. Cook 5 minutes. Break the chicken up into small crumbles as it cooks.
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Step 3Stir in seasonings, sugar, bouillon, green chilies, soy sauce and beans. Stir.
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Step 4Add cornstarch to water/chicken broth. Stir to dissolve. Pour into the chicken mixture. Stir.
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Step 5Bring to a boil. Stir. Cook 5 minutes.
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Step 6Cover and reduce heat. Simmer for 10 minutes.
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Step 7If the chili is too thick add more water/broth and stir. If it is too thin turn heat to medium and cook stirring occasionally until the liquid reduces to a consistency you prefer.
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Step 8Taste the Chili and adjust any seasonings to your preferences.
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Step 9Serve with saltine crackers, corn chips, tortilla chips or cornbread.
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Step 10It is even good rolled into enchiladas on tortillas (corn or flour) and covered with green enchilada sauce. Bake covered with foil for 20 minutes in a 350F oven. Remove from oven. Remove foil. Sprinkle with shredded cheese of your choice and return to the oven for 5-8 minutes to melt the cheese.
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Step 11Optional toppings: Sour cream, grated Mexican cheese blend, Chopped tomatoes (fresh/canned,drained), Jalapenos (fresh/jarred,drained), Corn (canned, drained) , Cilantro, Parsley, chives, bacon.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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