Ingredients for Award Winning White Chicken Chili
- 1 1/2 lbs boneless skinless chicken breasts
- 1 large onion, chopped
- 1 tbsp olive oil
- Mccormick White Chicken Chili Seasoning Mix
- 2 (14 1/2 ounce) cans chicken broth
- Garlic Powder
- 1 tsp dried oregano
- 1/4 tsp ground black pepper
- Ground Cayenne Pepper
- 1 tbsp ground cumin
- 3 (15 ounce) cans cannellini beans, rinsed and drained
- Water
- Light Cream
- 1/2 cup sour cream (for topping)
- 1 (10 ounce) can diced tomatoes with green chilies
- 2 (4 ounce) cans diced green chilies, undrained
- White Cheese Dip
- Lime Juice
- 1 1/2 tsp chili powder
- 1/2 tsp salt
- 1 (15 ounce) can whole kernel corn, drained
- 1 cup shredded Monterey Jack cheese (for topping)
- 1 avocado, diced (for topping)
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How to Make Award Winning White Chicken Chili
- In a large pot or Dutch oven, brown the chicken over medium-high heat. Remove chicken and set aside.
- Add the onion to the pot and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Stir in the green chilies, Rotel, cannellini beans, chicken broth, corn, cumin, chili powder, oregano, salt, and pepper.
- Return the chicken to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through and the flavors have melded.
- Serve hot, topped with your favorite toppings such as sour cream, shredded cheese, or avocado.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
13g
Fat
36g
Carbs
12g
