Recently I needed a chili recipe that was quick. You know, none of this, “simmer for 16 hours until the chili’s flavor has developed just-so and is something you’d want to serve the Queen of England.” Nope. I needed something ready in under 30 minutes. And tasted good. And listed ingredients I already had on hand. I found a recipe, tweaked it and you know what? It was fantastic!
30-Minute White Chicken Chili
- 3 tablespoons extra virgin olive oil
- 1 medium onion, chopped (or use 1 TBSP onion powder)
- 1 (4 ounce) can green chilies, drained
- 3 tablespoons all-purpose flour
- 2 teaspoons ground cumin
- 1/2 teaspoon Season-All salt (seasoned salt)
- 1 teaspoon garlic
- 3 (16 ounce) cans great northern beans (I used 2 cans + 1 can garbanzo beans)
- 1 (14 1/2 ounce) can chicken broth
- 1 lb chicken breast, chopped (about 3 cups chopped chicken)
- 1 cup evaporated milk (or use regular milk in a pinch)
- dash of Chipotle Chili Powder
In large saucepan, heat olive oil, add chopped chicken and cook until no longer pink. (Or use cooked chicken that you’d already bagged and frozen like I used- it saves time!)
Add onion and cook until transparent. Add chilies, flour, cumin, garlic, chili powder, and Season All; cook and stir for 2 minutes.
Add beans, chicken broth and chicken; bring to a boil; reduce heat; simmer for 10 minutes or until thickened. Add evaporated milk and stir.
Garnish with cheese, sour cream and salsa, if desired.