White Chicken Chili Recipe

6 skinless chicken breasts (1 1/2 lb)
1 large onion, diced (1 cup)
2 cloves garlic, finely minced
2 Cans Progresso® chicken broth (from 32-oz carton)
2-3 can Campbell’s Cream of Chicken
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon salt
2 tablespoons of chili powder
1/4 teaspoon red pepper sauce (tobasco)
2 cans (15 to 16 oz each) great northern beans, drained, rinsed
1 can (11 oz) Green Giant® Niblets® white sweet corn, not drained
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 cup Minute Rice (Brown Rice)
2 cups milk
2 tablespoons flour
1/2 stick of butter

Preparation:

1. Boil the Chicken Breasts until they are thoroughly cooked then let soak in cold water for about 5 minutes. Once cooled you can either manually shred the chicken into chunks of cut them into chunks. I prefer to manually shred it, but that’s just me

2. In at least a 5 quart pot mix in the Chicken Broth and Cream Of Chicken soup on medium heat until it’s mixed well with no lumps. At this point, you can add in the diced onion, garlic, cumin, oregano, salt, tobasco sauce, lime juice, cilantro, chili powder, milk and brown rice. Stir thoroughly and salt to taste if you like.

3. Now turn the heat up a bit and add in the chicken, the white beans, and the corn.

4. At this point the soup will still be pretty thin and watery. This will thicken up one the beans start to break down, but if you are short on time you can melt down the 1/2 stick of butter and then mix in the 2 tablespoons of flour until you get a relatively thick paste. Mix this into the White Chicken Chili Recipe.

5. That’s pretty much it. Now all you really need to do is let it cook for about another 30 minutes depending on the heat until it reaches the creamy thickness you desire.

Plan on cooking your chili at least one day ahead of time as this will give all the ingredients time to marry or meld together. This works especially well if you allow the chili to cool until you can handle it safely before refrigerating it.

Decide how much of all your ingredients you will need as to how many people you will be serving and then take an estimate of how many servings each person can eat.

This is a very tasty meal that will serve about 10 people (not counting second helpings), but this hearty white chicken chili recipe will definitely have them coming back for seconds. Serve with various toppings: avocado slices, cheese, sour cream, lime, cilantro and tortilla chips.