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This chili is as easy as YOU want it to be... use all canned items if you prefer...throw in some cut up rotisserie chicken or cooked cubed chicken - whatever you want, We grilled chicken a few night before I made this so, I made sure to save enough for chili!! We love this as its got the right amount of spice and kick that warms you up on a cool Fall day! I do use my own home-canned products in this but, I understand that most folks won't have ALL the canned items that I make... My home canned chicken stock, and tomatoes are lower in sodium then the stores too...as well I make my own condensed soup as its quick and easy and I see what goes IN to my version! When it comes to the beans in this recipe - I do use Kuner's White Chili Beans (in chili sauce) you add those into the pot - undrained... White Chicken Chili seems to be popular these days but, has been around for a long long long time. I serve this chili with homemade cornbread and a side salad for Dinner. ~Enjoy! Diane
White Chicken Chili
2 cans Kuner's While Chili Beans (in chili sauce), undrained
1/2 Tbs olive oil
1 medium onion, finely chopped
1 can (10 oz) southwestern tomatoes with green chilies
2 cups chopped, cooked chicken breast
1 1/2 cups chicken broth
1 can cream of chicken soup, condensed
1 chopped jalapeño
Shredded Monterey Jack cheese
In large pot, cook chopped onion in oil for 4 minutes or until transparent. Add 1 1/2 cans of beans, mash the remaining 1/2 can of the beans with a fork and add with all remaining ingredients to a large pot;, bring to a medium boil.
Reduce heat; simmer for 20-30 minutes or until thickened and chicken is hot/heated through.
Garnish with cheese, sour cream, salsa & cilantro if desired.
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Diane Baker: Owner & Creator of Canning and Cooking at Home