Bush’s White Chili Chicken Recipe
Bush's White Chili Chicken recipe combines tender chicken, Bush's Great Northern Beans, onions, garlic, and a blend of spices to create a hearty, flavorful dish. It’s simmered to perfection, offering a creamy and satisfying texture with a hint of heat. This easy-to-make chili is perfect for a cozy meal, served with toppings like sour cream or cheese.
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Measuring spoons
- Can opener
- Stirring Spoon
- Ladle (optional)
Ingredients
- 1 medium onion finely chopped
- 1 can 14.5 oz chicken broth
- 2 tablespoons olive oil divided
- 2 teaspoons ground cumin
- 1 can 4 oz chopped green chilies, drained
- 3 tablespoons all-purpose flour
- 2 cans 15.8 oz each Great Northern beans (or Navy beans), drained and rinsed
- 1 ½ cups finely chopped cooked chicken breast such as rotisserie chicken or canned chicken
- Shredded Monterey Jack cheese optional, for garnish
- Sour cream optional, for garnish
- Salsa optional, for garnish
Instructions
Prepare the ingredients:
- Start by finely chopping the onion and measuring out the spices and other ingredients. If using rotisserie chicken, shred or chop it into bite-sized pieces.
Cook the onions:
- Heat 1 tablespoon of olive oil over medium heat in a large pot or Dutch oven. Add the chopped onion and cook for 3-4 minutes until softened and translucent.
Add the spices and chilies:
- Stir in the ground cumin and chopped green chilies. Cook for an additional 1-2 minutes, allowing the spices to bloom and become fragrant.
Make the roux:
- Add 3 tablespoons of flour to the pot and stir it into the onion mixture, cooking for 1-2 minutes to remove the raw flour taste. This will thicken the chili base.
Add the chicken broth and beans:
- Gradually pour in the chicken broth, stirring to combine. Then, add the drained Great Northern beans and bring the mixture to a simmer.
Add the chicken:
- Stir in the chopped chicken breast and let the chili simmer for about 15-20 minutes, allowing the flavors to meld together. Stir occasionally to prevent burning.
Adjust seasoning:
- Taste the chili and add more cumin or salt if needed.
Serve and garnish:
- Ladle the chili into bowls and top with optional garnishes like shredded Monterey Jack cheese, sour cream, and salsa.
Enjoy:
- Serve the white chicken chili hot and enjoy this comforting meal!