White Saucy Chili

Photo by Renna P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon vegetable oil

  • 6

    skinless, boneless chicken breast halves (1-1/2 to 2 pounds total), cut into 1-inch cubes

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon black pepper

  • 1

    medium-sized onion, chopped

  • 1

    garlic clove, minced

  • 5

    (16-ounce) cans Great Northern beans, undrained

  • 1

    (14-1/2-ounce) can whole tomatoes, undrained, broken up

  • 1

    (4-ounce) can chopped green chilies, undrained

  • 3 1/2

    cups chicken broth

  • 2

    teaspoons ground cumin

  • 1

    teaspoon chili powder

Directions

1. In a soup pot, heat oil over medium heat. Sprinkle chicken with salt and pepper, and saute 5 to 6 minutes, until browned. 2. Add onion and garlic, and cook 3 to 4 minutes, or until onion is tender. Add remaining ingredients and bring to a boil. 3. Reduce heat to low and simmer 50 to 60 minutes, or until chili thickens slightly, stirring occasionally.

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