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White Chili with Chicken

 5 Ratings
1 Comments
  • Prep Time 15 min
  • Total Time 1 hr 25 min
  • Servings 8
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    422

Mix up a pot of this warming chili on the first cold day of fall. It comes together in a few simple steps, then gently simmers on the stovetop as the flavors meld.

Jessica Walker Recipe by Jessica Walker
February 24, 2011

Ingredients

4
cans (16 oz) navy beans
7
cups Progresso™ reduced sodium chicken broth (from two 32-oz cartons)
1
large onion, chopped
2
cloves garlic, finely chopped
2
teaspoons ground oregano
2
teaspoons ground cumin
2
cans (4 oz) Old El Paso™ green chiles
5
cups cooked chicken

Directions

  • 1 In large soup pot, heat all ingredients to boiling over medium-high heat, stirring occasionally. Reduce heat to medium-low. Cover; simmer for about an hour.

Expert Tips

Flavors will be enhanced if made the day before…perfect make ahead dish! And it freezes well.

If it is too thin, mash some of the beans for a thicker consistency.

Nutrition Information

No nutrition information available for this recipe.

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