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White Chili

From Valerie George
Great way to use up left over chicken.
Print Recipe
Course dinner, entree, Main Course, supper
Cuisine Mexican, Vegetarian

Ingredients
  

  • 1 onion finely chopped
  • 3 tbsp olive oil
  • 4 oz green cillies drained You can use chipotles.
  • 3 tbsp all-purpose flour
  • 2 tbsp ground cumin
  • 3 cans white beans 540 ml total, divided
  • 2 cups chicken broth
  • 1-1/2 cup cooked chicken breast finely chopped, optional
  • Monterey jack cheese shredded
  • sour cream

Instructions
 

  • In a pot (large pasta pot or dutch oven), cook onion in oil until clear.
    Add chillies, flour and cumin.
    Cook and stir for 2 minutes. 
    Pour 1 can of beans into a food processor and process until smooth.
    Add beans, bean puree and chicken broth to the onions and bring to a boil. 
    Reduce heat and simmer for 10 minutes.
    Add chicken, cook until hot.
    To serve, garnish with sour cream and cheese.  Great with corn bread.
Keyword beans, chicken, chili, vegetarian