A lot of people sometime refers to this as white chicken chili. I think of them more as soup beans kicked up a notch, the whole chili name makes me think of tomatoes. I really, really love this recipe! Goes great with cornbread and fried potatoes!
1 large jar white northern beans
2 chicken breasts
2 slices onion, chopped
1- 4.5 oz can green chillies, diced
1 T or 3 cloves of minced garlic
1 can cream of chicken soup
In a skillet with oil, cook onion, garlic and chillies until tender. Drain onto paper towel. In same skillet, cook chicken until no longer pink. Shred chicken. In a large pot, combine beans and soup, stirring well. Add remaining ingredients. Cook on medium low heat for about 30 minutes. Be sure to stir often to prevent beans from scorching. Can top bowls of beans with mozzarella cheese or sour cream if desired.
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1 comment:
THis sounds very good and nice and easy for a weeknight after work!!! I like to keep cooked chicken breast in the freezer for easy meals and this sounds like it would work with that! Will be putting this on next weeks menu! Thank you!
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