Quick & Easy White Bean Chicken Chili
3 boneless, skinless chicken breasts, cut into cubes
1 large onion, finely chopped (or 2 - 3 T. minced, dried)
3 T. olive or coconut oil
2 (4 oz.) cans green chilies, drained and chopped
6 T. flour
1.5 T. cumin
6 c. navy beans (can use 3 cans beans)
3 - 4 c. chicken broth
Heat oil in a large skillet and cook onion and chicken together over medium heat until chicken is no longer pink. Add in chilies, flour, and cumin, stirring to combine ingredients. Add beans (it's ok to add the liquid if using canned) and lesser amount of chicken broth; bring to a slow boil, stirring occasionally. As broth thickens, you can add additional chicken broth, if desired, depending on how thick you want it to be. Reduce heat and simmer for 10 - 15 minutes. Delicious served with a dallop of sour cream and shredded sharp cheddar or Monterey Jack cheese. Enjoy!
The muffin pictured is a new corn bread recipe we're working on and hope to share soon; in the meanwhile, you can bake up a batch of our tried and true Cornbread Muffins (which also make a delicious breakfast!).
Visit our Homemade Pantry page for more "healthier version" ideas -- save money and avoid all those nasty artificial ingredients by making your own!
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