I love a “dump and do” recipe, and this one is doubly good because it’s a back-of-the-can recipe. 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 recipe, and it’s probably significant enough to change the recipe name.
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. I added a can of fire-roasted diced tomatoes for part of the liquid, just one way to 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
- 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.