I made this last week and it was a hit. I made spaghetti noodles to go with it since that what Seth always requests with regular chili. Guess its kinda a Skyline Chili influence. I usually like rice w/ my chili. But anyways…we also added sour cream and cheese. It was pretty yummy! I cooked the chicken and onion together and let it all simmer a bit longer on low.
I got this recipe from the back of a bean can.
White Chicken Chili
1 medium onion, finely chopped
3 T olive oil
1 (4 oz) can chopped green chilies, drained
3 T flour
2 tsp ground cumin
2 (16 0z) cans Navy Beans
1 (14.5 oz) can chicken broth
1.5 C finely chopped, cooked chicken breast
1. In large skillet, cook onion in oil for 4 min or until transparent. Add chilies, flour and cumin; cook and stir for 2 min. Add beans and chicken broth; bring to a boil.
2. Reduce heat; simmer for 10 min or until thickened. Add chicken; cook until hot. Garnish with cheese, sour cream and salsa, if desired.