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White Chili with Chicken

  • Prep 15 min
  • Total 1 hr 25 min
  • Servings 8

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. MORE + LESS -

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

Steps

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  • 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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