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My Most Asked For Recipe: White Bean Chicken Chili

I thought I’d start out my “Kitchen” section of the blog by sharing my most requested recipes. As I explained in an earlier post, my cooking skills have come a long. Now friends actually enjoy eating at my house and can’t wait to see what’s on the menu.

One of my staple recipes is White Bean Chicken Chili. It’s a quick and easy dish to make that is always a crowd favorite. My kids love it, too!

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Here’s what you’ll need:

  • (2) Chicken Breasts cooked and shredded
  • (2) 15 oz cans of Great Northern Beans
  • (1) 10.5 0z can of Cream of Chicken Soup
  • (2) cups of Sweet White Corn (frozen)
  • (1) Chopped White Onion
  • (2) Cloves of chopped Garlic
  • (4) cups of Chicken Broth
  • (1/4) cup of Butter (you can use Olive Oil if you prefer – 2 tablespoons)
  • (1) teaspoon Chili Powder
  • (1/4) teaspoon Cumin
  • (1/4) teaspoon Paprika
  • Pinch Salt & Pepper

First, I like to season the chicken breasts with cumin, paprika, salt and pepper and bake them in the oven, 350 degrees for 25 minutes. While the chicken is cooking I prepare the chili.

In a dutch oven or large stock pot:

  • Melt the butter over low/medium heat.
  • Add the onions and garlic and let the soften
  • Add sweet white corn.
  • Sprinkle a portion of the Chili Powder, Cumin, and Paprika into mixture.
  • Stir and let cook for 1-2 minutes.
  • Add great northern beans.
  • Sprinkle remaining Chili Powder, Cumin, and Paprika into mixture.
  • Stir and let sit for 1-2 minutes.
  • Add can of Cream of Chicken soup.
  • Stir and let sit for 1-2 minutes.
  • Add Chicken Broth. Pour in one cup at a time to find the thickness you like and adjust accordingly (You may not need it all).
  • Bring to a soft boil. Stir then let simmer on low heat for 10-15 minutes.

Once chicken is done, shred and add to the chili. Stir and let simmer for another 5 minutes. Add additional spice mix to your taste. *Sometimes I’ll just additional chili powder to my individual bowl as I like it spicer than my kids.

Garnishes to top:

  • Lime
  • Avocado – my personal favorite!
  • Cilantro
  • Sour Cream
  • Cheese
  • Green onion

Tips: Want to save time?

  • Throw all the ingredients in a Crock Pot and set on low for 4-6 hours.
  • Use a whole cooked rotisserie chicken from your grocer. Slice, shred, and throw in the pot!

Enjoy!

Holly Rust
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Holly Rust

Holly Rust is a native Texan currently living in the great city of Chicago with her husband and two sons. Aside from chasing around two lunatic toddlers all day, she is a writer and author. Her humor blog, Mother’s Guide To Sanity, was featured on The TODAY Show’s List of Funniest Parents on Facebook. She is a contributing writer for the Huffington Post, Hearst Digital Media, Scary Mommy, GenYize, Dot Complicated, Women's Prospects, The TODAY Parenting Team and many more. You can also find her essays published in several anthologies. Follow her random thoughts on Facebook and Twitter – but no judging.
Holly Rust
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Holly Rust is a native Texan currently living in the great city of Chicago with her husband and two sons. Aside from chasing around two lunatic toddlers all day, she is a writer and author. Her humor blog, Mother’s Guide To Sanity, was featured on The TODAY Show’s List of Funniest Parents on Facebook. She is a contributing writer for the Huffington Post, Hearst Digital Media, Scary Mommy, GenYize, Dot Complicated, Women's Prospects, The TODAY Parenting Team and many more. You can also find her essays published in several anthologies. Follow her random thoughts on Facebook and Twitter – but no judging.

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