White Chicken Chili

Howdy friends!  I’m still here.  I know you all probably thought I had finally sold out and bought a one way ticket to the Virgin Islands.  Hey, when I do that, you will be the first to know.  Pinky swear. 

They have internet in the Caribbean, don’t they?

Since I’m here, and it’s freezing cold, thought I would share this awesome White Chicken Chili recipe.

It’s delicious AND easy! 

And it will warm your bones.

My sister-in-law first shared it with me last year, and it became an instant favorite.

White Chicken Chili

3 tablespoons olive oil
1 medium onion, chopped
1 can (4oz) chopped green chilies
3 tablespoons flour
2 teaspoons cumin
2 cans (16oz) Navy or Great Northern Beans
1 can chicken broth (14.5oz)
*1 1/2 cups chopped cooked chicken breast

Optional garnishments:
Shredded cheese
Sour Cream
Salsa

In a dutch oven, cook onion in oil for 5 minutes or until transparent.  Add chilies.  (I use “hot” chilies, ’cause we like to keep things spicey around here)  heehee.
Add flour and cumin; cook and stir for 2 minutes.  Add beans and chicken broth; bring to a boil.  Reduce heat; simmer for 10 minutes or until thickened.  Add chicken; cook until hot.  Garnish with whatever makes your boat float.

*Note:  I take a couple of boneless, skinless chicken breasts, drizzle with olive oil, then season with chili powder, garlic powder and salt.  Then bake them for 20 minutes, or until cooked through.  I love the flavor of the chicken so much, that, I usually bake a few extra to use during the week.

Here is a picture of some of the ingredients, for friends in other countries 🙂