White Chicken Chili
15
minutes40
minutes
This is probably my favorite fall/winter recipe – for many reasons! It’s warm and cozy and always hits the spot on a cold, crisp day…it’s easy to make, it’s light & protein-packed, and it’s the absolute BEST for meal prep! I love to make a big batch of this White Chicken Chili on Sundays, and have it all week long for lunch. You can even freeze meal prep containers full of the chili and store it all season long, pulling it out when you need a quick, healthy meal! Enjoy!
Ingredients
2 lbs. boneless skinless chicken breasts, cut in small pieces
3 tsp olive oil
1 (48 oz container) chicken broth
1 large onion
1 can chopped green chiles (mild)
4 TB ground cumin
4 14.5 oz cans great northern beans (don’t drain)
4 tsp. butter
4 tsp flour
1 package country gravy mix
3 stalks chopped celery
4 cups basmati rice
- Toppings
sour cream
shredded mozzarella cheese
green onion, chopped
oyster crackers
Directions
- In a skillet, heat olive oil over high heat & saute chicken until completely browned and cooked through.
- While cooking chicken, in a large pot, melt butter & saute chopped onions until soft. Add chopped chiles (don’t drain) and saute for another 2 minutes. Add cumin and flour.
- Cook for an additional 2 or 3 minutes until flour is cooked.
- Add chicken broth a little at a time, whisking to prevent flour from clumping. Once all broth is in, add country gravy mix.
- Add all of the beans, celery and chicken. Cook over low to medium heat for 30 minutes, stirring occasionally.
- While the chili is cooking, make rice according to package instructions.
- When ready to serve, scoop rice onto bottom of the bowl, and serve chili overtop rice. Top with sour cream, mozzarella cheese, chopped green onion & oyster crackers!
