Wednesday, October 21, 2015

Super Easy Creamy White Chicken Chili

Last night was one of those nights I needed a meal that was quick and fast. One of my favorite benefits to having a well stocked pantry and food storage is you can make complete meals without having to run to the store. Most of this recipe is all about dumping in a soup pot jars or cans of food, which makes it really simple to make. However, with a little splash of lime juice and some fresh avocados, we had a creamy chicken chili that was perfect for a busy night. It's a little bit spicy, creamy and full of lots of great nutrients. This is a simple, easy recipe I know your family will love too! Enjoy :)

Creamy White Chicken Chili

2 onions, diced
2 Tbs. olive oil
1 1/2 cup chicken broth
16 oz. jar salsa verde
3-4 boneless skinless chicken breasts
6 cans white beans, drained
1 Tbs. cumin powder
2 Tbs. chicken bouillon
2 tsp. black pepper
Salt to taste
Cayenne pepper to taste (if you like more spice)
3 cans evaporated milk
1-2 cups shredded cheese
1/4 cup cilantro, chopped
1 cup tortilla chips

Dice the onion into small pieces. In a soup pot, turn the heat to medium high heat. Add the olive oil and onions into the soup pot. Saute until the onions are tender. To the onions once they are soft, add the chicken broth, salsa verde, and the chicken breasts. Bring this mixture to a boil so the chicken can cook and become tender. Once the chicken is tender, remove the chicken from the broth and shred on a plate. Add the cooked chicken back to the pot. Add the drained white beans, cumin powder, chicken bouillon, black pepper, cayenne pepper, evaporated milk and salt to taste. Stir the soup and let it simmer until you are ready to serve. Garnish the soup with shredded cheese, cilantro and tortilla chips.


Kate Hansen said...

Have you ever tried to make this with dry beans?

Shandra said...

You could totally use dried beans. Just cook them before you make the soup and then add them during the same step of the instructions once they are soft. Cook them in a crock pot overnight to make it really easy to add to the soup the next day. Thanks for the question Kate!

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