2 (15 oz) cans white kidney or navy beans, drained and rinsed
3 or 4 c diced cooked chicken
1 c frozen corn kernels
1 (7 oz) can diced green chilies
2 c chicken broth, plus more for thinning, if desired
1/4 tsp salt
2 Tbl butter, softened
1 1/2 Tbl flour
pepper
3 or 4 Tbl half & half or light cream (optional)
grated cheddar or monterey jack (optional)
Instructions
Warm the oil in a large, heavy saucepan over medium heat. Add the onion and saute, stirring often, for 7 min. Stir in the chili powder, cumin, oregano and garlic and saute for another minute. Stir in the white beans, chicken, corn, green chilies, chicken broth and salt. Bring the mixture to a gentle simmer and allow it to continue simmering, partially covered, for 10 min.
In a small bowl, blend the butter and flour. Add the mixture to the chili and stir unti it thickens, about a minute. Add more salt and pepper to taste. If you like, add more broth to thin the chili or 3 to 4 tablespoons of half & half or light cream to thicken it. Serve the chili hot, topped with cheese, if desired.
Originally Submitted
10/28/2009
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