Welcome to Diane's Blog - Canning and Cooking at Home
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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