Favorite White Chicken Chili (almost)

So, here’s the recipe for my favorite White Chicken Chili (from Bush’s Beans)

  • Prep: 10 Minutes
  • |
  • Cook: 20 Minutes
  • |
  • Total: 30 Minutes
  • 1 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® Great Northern Beans
  • 1 (14.5 ounce) can chicken broth
  • 1 1/2 cups finely chopped cooked chicken breast
  • Shredded Monterey Jack cheese (optional)
  • Sour cream (optional)
  • Salsa (optional)
  1. In large skillet, cook onion in oil for 4 minutes or until transparent. Add chiles, 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.
  2. Garnish with cheese, sour cream and salsa, if desired.  Here’s the link if I missed anything: http://recipes.bushbeans.com/recipe/146459/-.aspx?cid=bush_beans


Unfortunately, last night I was out of cumin! How does that happen??? I also was NOT going back to the store.  I just couldn’t. So I made do with some chili powder, garlic powder and smoked paprika.  It was good…not the same, obviously, but tasty none the less. Always find a way to avoid going to the store at 7:30 at night.


We topped ours with salsas and crumbled corn bread.  YUM O.  Even though it wasn’t what I originally planned, it all worked out in the end.


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