White Chicken Chili

Today is just the nastiest, cold, rainy day. Chili is one of my favorite rainy day foods. My sister, still home from Peru, has decided against red meat so we made white chicken chili. We made regular chili too but I decided the white chili was something to blog about. I've found that everyone has their own take on this particular chili. Like any chili, it's all about what you like to add to it. It's different but still a great comfort food. It goes quickly so make sure you get a bowl. 

Brown frozen chicken strips in a large, deep skillet over medium heat.

While the chicken is cooking, finely dice some green pepper and onion.

When the chicken is done set it on some paper towel to drain.

Add the onion and green pepper to the skillet.

Throw in some cumin.

Stir it all together and cook until the onion is translucent.

Dice the chicken.

Set aside.

Measure some chicken broth, 2 cups

Add it to the skillet.

Add a can of northern beans to the skillet.

And then another!

Lots of beans!

Put the lid on and let simmer for about 5-10 minutes. 

Then add 1 can of cream of chicken.

Then another!

Stir it all together.

Add the chicken.

Let it cook another 10-15 minutes. 

Just until everything get all nice and hot.

Make yourself a big bowl.

I like a dollop of Daisy and some shredded cheddar cheese in mine.

It is sooo good! If you've never had it, it's definitely worth trying. This is probably the second time I've ever had it and it's something I'm going to start making a lot. 

Aside from the sodium filled condensed soup, it's a rather healthy alternative to traditional chili. If you wanted you could use the low sodium condensed soup and chicken broth. Either way, it's delicious and should be finding its ways to your table soon!  

White Chicken Chili

2 cans white northern beans, don't drain

2 cups low sodium chicken broth

2 cans low sodium cream of chicken soup

1 small onion, finely chopped

1/2 green pepper, finely chopped

1 pound chicken breast, cooked and diced

1/2 tsp cumin

2 tbsp olive oil

Heat olive oil in a large, deep skillet over medium heat. Add the chicken. Cook until browned and cooked through. 

While the chicken is cooking, dice the pepper and onion. 

When the chicken is done set aside on a paper towel to drain. 

Add the onion and pepper to the skillet with the cumin. Cook until the onion is translucent. 

Add the chicken stock and beans and simmer for about 5-10 minutes. 

Stir in the chicken soup and stir to combine. 

Add the chicken and continue cooking until it's simmering.