There are many recipes for white chicken chili around, but I like this simple one that calls for ingredients I always keep on hand. It’s tasty enough for company, but we usually make a double batch for ourselves once the weather turns cold (leftovers are good, and half the batch goes in the freezer for a later meal).
RECIPE: Quick White Chicken Chili
1 48-ounce jar of great northern beans, rinsed
2 14-ounce cans of reduced sodium chicken broth (or 1 can broth, 1 can water)
1 8-10 ounce jar of chunky salsa
1 12.5 ounce can of either white meat chicken or turkey, rinsed
2 teaspoons ground cumin
1/2 teaspoon garlic powder or 1-2 cloves garlic, minced
In a large Dutch oven, add the beans, chicken broth, salsa, chicken, cumin and garlic powder and stir. Simmer for at least 30 minutes to blend flavors (it tastes even better the next day).
Serve with your favorite tortilla chips or crackers. Makes about 10 cups.
Nutrition information per 1 cup: 192 calories, 16 grams protein, 1 gram fat, 28 grams carbohydrate, 8 grams fiber, 15 milligrams cholesterol, 227 milligrams sodium.
- You can always use leftover chicken or turkey in the soup; measure about 1.5 to 2 cups or so of chicken chunks (or more if you want).
- You also could use fresh chicken breasts instead of the canned. Cut into chunks 2 large breast halves or 3 small halves. Sauté chicken in 1-2 teaspoons olive oil until chicken turns from pink to white. Add to soup. (If using minced garlic, sauté it along with the chicken.)
- Choose a salsa that is one step hotter than you normally use, because the beans tone down the hotness, especially by day 2.
- The cumin is a must. If you are out of cumin, don’t make this recipe until you get some from the store. Seriously.