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On those Arkansas chilly days, you need a recipe that will keep you warm. This White Bean Chicken Chili is not only delicious, but also a super easy recipe to stir up, bowl up, and dress up! You can easily dress up this bowl of chili with your favorite toppings. When thinking about add-ins, think Mexican and chili combined.
Thank you to First Security Banker Dustin Gililland from Fayetteville for submitting such an easy soul-warming recipe to “What’s Cookin’ at First Security.” Grab one before they are gone.
There are over 800 recipes in “What’s Cookin’ at First Security,” all submitted by employees and customers. Proceeds from the sales go to the Arkansas Hunger Relief Alliance to help feed people across the state. You can purchase the cookbooks for $20 at any First Security Bank location. You can simply pull through the drive-thru window to purchase this great gift.
Tips For White Bean Chicken Chili
My favorite tip of all time…grab a rotisserie chicken. Anytime I have the chance to use a rotisserie chicken in place of shredded chicken, I take it! A rotisserie chicken is actually less expensive than buying and cooking chicken breasts. Plus, it saves you cooking time.
Whenever I buy a bag of onions, I will dice up a few and freeze them in individual freezer bags for recipes just like this. No need to defrost, use your fingers to bust up and throw in the skillet or pot to sauté.
Do not fret if you don’t have half and half. A half-cup of milk will work as a great substitute in this chili recipe.
Dustin says he likes to add a dash of onion powder and garlic powder. I added the garlic powder but skipped the onion powder since I used fresh onion.
Dustin likes to double the recipe and use a 5-quart pot.
White Bean Chicken Chili
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 (4 ounce) can chopped green chilies, drained
- 3 tablespoons all-purpose flour
- 2 teaspoons cumin
- 2 (15.5 ounce) cans Great Northern Beans
- 1 (14.5 ounce) can chicken broth
- 1 ½ cups finely shredded chicken breast
- ½ cup half and half
- onion powder, optional
- garlic powder, optional
- Garnish options: shredded cheese, sour cream, salsa, cilantro, lime
Directions
In a medium pot, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and broth; bring to a boil, reduce heat, simmer for 10 minutes or until thickened. Add chicken, stir in half-and-half; cook until hot. Add a shake of onion powder and garlic powder if desired. Serve in bowls with garnish options.
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This chili looks really good. Thank you for a simple tasty meal