Although I am sick, my wifely/motherly duties still have to be performed...DINNER!! Since I feel like death warmed over...I need to make something that is good, quick, hearty, Quick, hot, QUICK, and kid/husband friendly. So...White Chicken Chili it is.
I would LOVE to take credit for this recipe, but I can't. You can get the original recipe from the Bush website. To save you time, I have copied the recipe below and have "Quita-ed" it up with a few additions:
White Chicken Chili
3 tablespoons olive oil
1 medium onion, finely chopped
1 (4 ounce) can chopped green chiles, drained
3 tablespoons all-purpose flour
2 teaspoons ground cumin
2 (16 ounce) cans BUSH'S® BEST Great Northern Beans
*1 (14.5 ounce) can chicken broth
1 1/2 cups finely chopped cooked chicken breast
1 (14.5 ounce)can of petite diced tomatoes--any seasoning combo that you like(see picture)
1 teaspoon of Southwest Chipolte Seasoning mix(see picture)
Shredded Monterey Jack, Colby or Cheddar cheese (optional)
Sour cream (optional)
Salsa (optional)
Directions:
In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies (I do not drain, I add the whole can as is), flour, cumin and SW Chipolte seasoning; cook and stir for 2 minutes. Add beans, diced tomatoes and chicken broth (I like my chili thick, so I only add 1/2 can at first and then more if needed); bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot. Garnish with cheese, sour cream and salsa, if desired.
In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies (I do not drain, I add the whole can as is), flour, cumin and SW Chipolte seasoning; cook and stir for 2 minutes. Add beans, diced tomatoes and chicken broth (I like my chili thick, so I only add 1/2 can at first and then more if needed); bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot. Garnish with cheese, sour cream and salsa, if desired.
*note: if you like your chili thick and do not have a can of chicken broth, use 1 bullion cube dissolved in 1 cup of hot water.
You can use turkey in place of chicken. To stretch this recipe, I use 3 cans of beans and increase cumin to 2 and a half teaspoons. In a hurry?? Use frozen chopped onions instead of fresh...it will save you time and tears!!
I normally serve this with Jiffy cornbread muffins, Hawaiian Bread rolls or tortilla chips. If the chili is thick enough, it can be spooned into flour tortillas and rolled into burritos.
I buy my diced chilies from Walmart for $.68 per can. The beans also come from Wally World and they are usually $.79 per can. Red Gold diced tomatoes happened to be on sale for $1.16 per can, I am not brand loyal and will buy whatever is cheapest.The Zesty Blend SW Chipolte seasoning can from Kroger and it was $2.99. The chicken came from my parents, it is precooked frozen breast strips. I have also used diced whole rotisserie chicken meat from Sam's Club.
Here is what it looks like in the pot cooking. You see more beans than anything else because I used 3 cans...I like my chili bean-ey!
I also used a LOT more onion...I also like my chili onion-ey
And here is the bowled up finished product...with LOTS of cheese and a dollop of sour cream.
From can to table, this takes about 20 minutes to whip up...So next time you are in a hurry and want something good to eat that is good for you...make a pot of White Chicken Chili and then come back and post your comments...~Quita
The most important item needed is the glue. I HIGHLY RECOMMEND Fabri-Tac. I have been using it for years and have NEVER been disappointed. Fabri-Tac is not cheap. I got this bottle at Michael's for $6.99 but...a little does go a looong way.
Use your tape measure and measure around the child's head. Whatever number you get, add 1 inch to it. For example, if you get 22 inches add one inch and cut 23 inches. This extra inch if for the seam allowance when we glue the hat closed.
