Tuesday, October 20, 2009

White Chicken Chili

Also easy to do in the crockpot but it really takes no time at all on the stove...

2 cups of cooked shredded or cubed leftover chicken
2 or 3 cans of great northern beans (you can use dried if you want to mess with them; it just takes longer).
2 cans chopped green chiles
4 cloves of minced garlic
1 medium yellow onion, diced
2 cups of chicken broth (use less or more depending on how thick you like your chili)
salt, pepper, garlic powder, cumin, and parsley to taste
2 T olive oil
1 cup corn kernels
1 pkg cream cheese, cut into cubes (low fat is fine)
1 cup cooked white rice (optional - but we love it - definitely thickens it up)

Start off by sauteeing the onions and garlic in the olive oil. Add the chicken (if you use raw, then cook it through). Add the green chiles, chicken broth, corn, and bring to a simmer. Stir in the cream cheese cubes until melted. Stir in the rice and season to taste. My mom always adds coriander but I never seem to have any so I mostly use cumin.

This is super fast if you use canned beans (I buy GV brand) and leftover chicken.

Optional: Serve with shredded cheese and sour cream on top!