I love a “dump and do” recipe, and this one is doubly good because it’s a back-of-the-can recipe. Canned good recipes are my go-to’s when the weather shuts down and I’m snugged in at home.
You know, those days chilly days when you want a warm bowl of soup to fill you up. That’s a white chicken chili kind of day.
I have a twist on the back-of-the can chicken chili recipe, a can of diced tomatoes added to the chicken and beans base. The tomatoes brighten the flavor and warm up the color.
This recipe is based on the one from Bush’s Beans. I’ll save you from reading the tee-tiny type on the back of the can. Just read my version below. The can of fire-roasted diced tomatoes subs for part of the liquid, for my riff on the recipe.
White Chicken Chili Recipe
adapted from Bush’s Beans
2 (16 oz) cans Bush’s® White Chili Beans
1 (14.5 oz) can chicken broth (or 2 cups chicken broth)
1 (14.5 oz) can fire-roasted diced tomatoes
1 tablespoon olive oil
1 medium onion, chopped
1 (4 oz) can chopped green chiles, drained
3 tablespoons all-purpose flour
2 teaspoons ground cumin
1 1/2 cups chopped, cooked chicken breast
Instructions:
1.In a Dutch oven or soup pot, cook onion in oil until translucent, about 4 minutes.
2. Add chiles, flour and cumin; cook and stir for two minutes. Add beans, chicken broth and diced tomatoes.
3. Bring to a boil, reduce heat and simmer for 10 minutes or until thickened.
4. Add chicken and heat through.
5. Serve with garnishes like cheese, sour cream and salsa. I like mine with crunchy tortilla chips.
This is a perfectly imperfect recipe.
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