Lazy Girl Recipe: Easy White Chicken Chili

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Posted by Tessa McLean on December 10, 2012 at 5:24 PM

As the snow flakes finally begin to flurry around Chicago, I want nothing more than to curl up on the couch with a good movie and a warm, hearty meal. I also don't want to spend the whole evening cooking, so that's why chili is one of my favorite winter meals. It takes very little time to throw everything into the pot or slow cooker, and then you can just relax while the aromas fill your house and your chili gets tastier and tastier. You can eat it all week and if you trim down on the cheese and sour cream (or sub in Greek yogurt), this meal is even relatively healthy!


2 pounds boneless skinless chicken breasts, about 4

1 tablespoon extra light olive oil (or vegetable oil) 

1 medium-large onion (about the size of a grapefruit), peeled and diced 

2 teaspoons cumin 
1 teaspoon oregano 
1 teaspoon salt 
1/2 teaspoon cracked black pepper 
3 (15.5 ounce) cans of northern white beans, undrained 
1 can of Ro-tel  4.5 ounce can chopped green chilies 
3 cups low sodium chicken broth 
3 cups shredded cheese (Colby Jack, Monterey Jack, or Cheddar) 
8 ounces sour cream 


Cook and shred chicken breasts (may boil or bake - or substitute the meat of a Rotisserie Chicken). In a large pot over medium high heat, saute the onions in olive oil until beginning to soften (3-4 minutes). Add the cumin, oregano, salt, and pepper and saute for 30-45 seconds, until fragrant. Add the beans, chicken broth, Ro-tel, green chilies, and chicken. Bring mixture up to a boil, reduce heat to low and simmer for 20-30 minutes. Add the sour cream and cheese and stir until heated:

Serve as a soup with additional cheese, tortillas, and/or tortilla chips -OR- serve over steamed rice for a heartier dish (add the toppings as well)!

{Source: My Life as a Mrs. }


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