Thursday, October 1, 2009

Bushs White Chicken Chili

We had a dinner party last night and had 5 of our friends over, who are also youth leaders with us at church, and this is what me and Sean made.  It was very good and everyone else enjoyed it, too, I think, well except for Justin, but he doesn't like beans.  Oopsies!  We doubled the recipe because the one below is for 8 servings.  Good thing we did because there was only a teeny bit left.  Darn, not so much for leftovers.  Ha! It says it only takes 30 minutes to make including prep time, but that was a LIE!  it took us about an hour and a half total and that was 2 of us making it!  We will probably add more spice next time, but we like it HOT and this was not hot at all.  I did put out cheese, sour cream and salsa as optionals to top the chili with, but personally I only used the cheese in my bowl.  :0)  Any way, we had a great time and the food was yummy and I recommend it.  It was very simple to make.  Enjoy!  See our pic below....... and here is the recipe.......


  • 3 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 (4 ounce) can chopped green chiles, drained
  • 3 tablespoons all-purpose flour
  • 2 teaspoons ground cumin
  • 2 (16 ounce) cans BUSH'S® BEST Great Northern Beans
  • 1 (14.5 ounce) can chicken broth
  • 1 1/2 cups finely chopped cooked chicken breast
  • Shredded Monterey Jack cheese (optional)
  • Sour cream (optional)
  • Salsa (optional)


  1. In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot.
  2. Garnish with cheese, sour cream and salsa, if desired. 

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