All summer long I look forward to fall so that I can eat lots and lots of soup. In celebration of cooler temperatures, I whipped up this comforting chili.
Easy White Chicken Chili
3 boneless, skinless chicken breasts
1 can chicken broth
1 tbsp olive oil
1 onion, chopped or 3 tbsp onion flakes
1 small can chopped chiles
1 tsp minced garlic
1 pinch oregano
2 tsp chili powder
3/4 tsp cumin
2 cans of white beans
1/4 cup milk (optional; I added this for a creamier consistency)
Cook chicken breasts in broth (boil). Remove and shred into small pieces. Return to broth. Add olive oil, chiles, garlic, onion, oregano, chili powder, and cumin. Cook 15-20 minutes. Add beans and cook 15 minutes more. Serve. Top with grated cheese, sour cream, avocado, and or salsa.
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