Рецепт White Chicken Chili
I am obsessed with warm comforting meals right now. Maybe its the terribly cold weather, maybe its the ease of a one pot meal, maybe its that there is so much deliciousness in this bowl… I LOVE this White Chicken Chili!!! This chili comes together really easily and the flavors are fantastic and I just can’t get enough.
I made a simple roast chicken the other day to make a few meals, this one included {you can of course use a store bought roast chicken too}. I also made my basic chicken soup, two great meals from one chicken! This White Chicken Chili has a base of chicken broth and green taco sauce. Mixed in is some cumin, chopped green chilis, navy beans and shredded chicken.
If all that weren’t enough I decided to finish this chili off with some diced red onion, fresh cilantro, diced avocado and some simple corn tortilla strips. These toppings really brighten the dish up and add great flavor and texture. I served the chili over a scoop of brown rice. Each ingredient adds incredible flavor and they all work so well together.
This White Chicken Chili is much milder in flavor then a typical tomato based chili. The flavors in this one are on the brighter side and I just love it. I have no idea why I waited so long to make this! I really really enjoyed this dish! You all have got to try this asap, it will no doubt be a new favorite of yours too!
White Chicken Chili
Ingredients
- 10 cups chicken broth
- 8 oz bottle of green taco sauce
- 2- 4.25 oz cans chopped green chilis
- ½ tsp cumin
- 2 cans navy beans, rinsed and drained
- 2 cups shredded chicken
- For garnish: diced avocado, finely chopped red onion, fresh cilantro and corn tortillas
- brown rice, optional
Instructions
Add the chicken broth and taco sauce to a large pot and begin to bring to a simmer over medium heat.
Stir in the green chilis, cumin and 1.5 cans of navy beans.
The remaining ½ can of navy beans, pop them into a food processor with a little bit of water and puree. Stir this into the pot.
Add in te beans and chicken and simmer for 30-45 minutes. Season with salt to taste.
While the chili is simmering preheat your oven to 375 degrees. Slice some corn tortillas into strips and place them onto a baking sheet. Bake until crisp and golden.
Serve the chili with a scoop of brown rice and top with cilantro, red onion, avocado and crisp tortilla strips.
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