One of my most favorite things about winter is chili! I have shared many of our favorites on the blog over the years. This one was originally shared six years ago in my Chili & Beer Tasting post but has been a regular on our table since then so I thought it was worth a reprise.
White Chicken Chili
1 large sweet onion, diced
2 garlic cloves, minced
2 tablespoons olive oil
4 cups shredded cooked chicken
2 (14 1/2-oz.) cans chicken broth
2 (4.5-oz.) cans chopped green chiles
1 (1.25-oz.) package white chicken chili seasoning mix
3 (16-oz.) cans navy beans
Toppings: sour cream, shredded Monterey Jack cheese, cilantro, avocado
Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 5 minutes or until onion is tender. Stir in chicken, next 3 ingredients, and 2 cans navy beans. Coarsely mash remaining can navy beans, and stir into chicken mixture. Bring to a boil, stirring often; cover, reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes. Serve with desired toppings.
Source: Southern Living, January 2012
This is also a great crock pot recipe. To do that, spray your crock pot and put in raw chicken breasts (frozen is fine too!) along with everything else up through the beans. Cook on low all day. I pull my chicken out about 30 minutes to 1 hour before serving, shred it and then put it back in to simmer and soak up the juices.
Another tip is that Costco sells pulled rotisserie chicken ready for recipes. It is a great time saver.
This one is SO easy and so yummy!!! Happy eats!
School Night Suppers | Sunday Suppers
DIXIE DELIGHTS DELIVERED
Nothing better on these chilly (no pun intended) winter days.
Yummy! This sounds delicious and easier than the recipe I used the last time I made it. Thanks!
Highly recommend grilling some andouille sausage and putting that in too :)