White Chicken Chili II
This is my Go-To white chicken chili! Easy to put together and common ingredients. Feel free to use cooked from dry beans instead of canned. Links to the shortcuts are listed in the Notes section.
Ingredients
- 4 cans Great Northern Beans, drained, (15 oz / 425 g cans), Shortcut
- 1 can condensed cream of chicken soup, Shortcut
- 3 cups cooked chicken, cubed
- 1⅔ cups milk
- 1 can green chilies, chopped, drained, (4 oz / 113 g)
- 1 tablespoon fresh cilantro, minced, or 1 teaspoon dried
- 1 tablespoon dried onion flakes, or 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- sour cream, optional, for serving
- oyster crackers, optional, for serving
Instructions
- To a large pot, add the beans, chicken, soup, and chilies and give the mixture a stir.
- Add the milk, cilantro, onion and garlic powders, cumin, and oregano, stir together and bring to a boil, then reduce to a simmer and cover. Stir occasionally and simmer for 30 minutes.
- Serve, top with sour cream or oyster crackers as desired, enjoy.
Notes
Low cost per serving. If using beans cooked from dry, which is a cost saver for you, use 6-7 cups of cooked beans.
Shortcuts: Condensed Cream of Chicken Soup, Great Northern Beans (Pressure Cooker).