I really embrace Sandra Lee’s idea of Semi-Home made. I love to use seasoning packets and other prepared items and then add my own spin.
It’s April 23 and we had more snow off an on all day, so I thought one last hearty soup or chili for the lingering winter would be good. I didn’t want to make a pot of my Texas style beef chili, but I found a packet of white chicken chili seasoning in the pantry.
Chicken (1/2” to 1” cubes)
White chicken chili seasoning pack
Black beans (drained and rinsed)
White beans (undrained)
Canned diced tomatoes (drained)
Green pepper (diced)
Corn (canned or frozen)
Hot sauce to taste
Saute chicken, green pepper and onion until the chicken is browned a little and cooked almost through. The onion should be translucent and the green pepper should be al dente.
Transfer the chicken mixture to a stock pot and add the beans, tomatoes and corn. Add enough water to give the desired thickness to the chili. The starch from the white beans will thicken the broth, so add a little more water than you think you need.
Simmer till the tomatoes are cooked and adjust the broth to the desired thickness.
Portion into individual serving bowls and garnish as desired.
Serve with corn bread or tortillas.
The chili in this recipe can be made fairly thick and you could make this into a Mexican Chicken casserole by layering the chili in a baking dish and baking the corn bread on top of the chili at 400 for about 25-30 minutes. Alternatively, bake the corn bread and turn it out of the pan on top of the hot chili.