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White Chicken Chili is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. White Chicken Chili is something that I’ve loved my entire life. They are fine and they look fantastic.
This White Chicken Chili is hearty, warming, creamy and perfectly comforting. It's a great alternative to traditional beef chili and makes a simple, yet completely delicious dinner! This creamy white chicken chili is made super easy in your slow cooker!
To begin with this particular recipe, we must first prepare a few components. You can cook white chicken chili using 9 ingredients and 3 steps. Here is how you can achieve it.
Ingredients needed to cook White Chicken Chili:
- 2 tbs olive oil
- 2 cups finely chopped onion
- 2 tsp ground cumin
- 6 cans great northern beans, rinsed and drained
- 3 cups low sodium chicken broth
- 4 chipotle peppers from a can with adobo sauce
- 4 cups chicken breast, cooked and diced
- 1/2 cup chopped cilantro
- Avocado for garnish
After sharing a new recipe for easy (red) chicken chili, I thought I would circle. This easy White Chicken Chili is like a milder, calmer cousin to Texas beef chili. Make it with canned or dry beans, and add extra chili peppers for more heat if you like! Healthy white chicken chili that's nice and creamy, yet there's no cream!
Directions to cook White Chicken Chili:
- Saute onions in oil in a large pot. Add cumin, beans, and broth. Bring to boil, go reduce heat, simmer 15 minutes.
- Take 2 cups of the bean mixture and 4 chipotle peppers and blend in blender. Stir back into pot.
- Add chicken and cilantro. Cook another 10 minutes. Garnish with avocado.
For something different, cook up a pot of the Neelys' White Chicken Chili recipe, spiced with peppers and spritzed with fresh lime juice, from Food Network. This white chicken chili recipe uses cannellini beans and diced chicken breasts in a chicken broth base. Can This White Chicken Chili be Frozen? Yes, this chili freezes very well! As always, make sure to chill your chili completely in the refrigerator first, before transferring to the freezer for long term storage.
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