From the Pantry Butler kitchen
White Chili
Looking for a new twist on chili? Try this white chili with chicken and milk and you're in for a treat. USDA MyPlate Kitchen — The Bold and Beautiful Book of Bean Recipes — Washington State WIC Program (public domain), via myplate.food
Ingredients
- 1 tablespoon olive oil — or cooking oil of choice
- 2 medium red bell peppers, chopped
- 1 large onion, chopped
- 1 chopped green chili — can adjust to taste
- 3 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 cups low-sodium chicken broth
- 2 cups 1% low-fat milk
- 4 cups white beans, cooked*
- 12 ounces cooked chicken, cubed
- 1/4 cup cilantro
- 6 corn tortillas — toasted and cut into 1 inch squares
Method
- Wash hands with soap and water.
- Sauté peppers and onion in oil.
- Add green chili, garlic, spices, and chicken broth.
- Simmer for 20 minutes.
- Add milk, cooked beans, and cooked chicken.
- Allow to thicken before adding cilantro.
- Heat through.
- Top chili with crisp tortillas before serving.
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