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White Chili
This recipe uses CNP Chicken in Broth, a make-ahead recipe that can be stored easily to help save time when preparing dinner. Somewhat spicy, this chili variation can be made to suit your taste.
Course
Lunch & Dinner
Servings
6
cups
Cost
$1.10 per serving
Ingredients
1
teaspoon
canola oil
1
medium onion
chopped
2
garlic cloves, minced
or 1/2 teaspoon powder
1
packet
CNP Chicken-in-Broth, thawed
or 2 cups
2
small jalapeños, diced
optional
2
teaspoons
chili powder
6
cups
Great Northern beans, cooked
or 3 15-ounce cans, drained
black pepper to taste
Instructions
In a large saucepan, or electric skillet, heat oil over medium heat. Add onions and garlic. Cook until tender.
Add CNP Chicken-in-Broth, jalapeño, and chili powder. Stir the mixture. Simmer for
10-15 minutes
.
Add beans and black pepper. Add water, if needed.
Heat through, but do not boil.
Ladle into servings bowls.
Video
Nutrition
Serving:
1
cup