This is the White Chicken Chili that we had with the amazing Pumpkin Cornbread I posted yesterday. I have a confession, this is really a cheater recipe. It uses the McCormick White Chicken Chili seasoning mix. I don’t know how you feel about seasoning mixes, but I happed to really like them. I think they save a ton of time and money. I like not having to measure out tons of spices and not having to buy spices I may only use for a few recipes.
Now, cheater recipe or not, this was the best White Chicken Chili that I have ever had. It was super quick and easy to make after work. It requires no prep time. You just brown the chicken, dump the rest of the ingredients and simmer. Done!! We gobbled this up! There was only one problem with the recipe – there wasn’t enough leftover to eat the next day. I will double the recipe next time and eat it with some pumpkin cornbread for lunch the next day!
Quick White Chicken Chili
adapted from McCormick
- 1 Tbsp olive oil
- 1 pkg. McCormick White Chicken Chili seasoning mix
- 1 lb. boneless skinless chicken breasts, cut into 1/2-inch cubes (can use rotisserie chicken)
- 1 ½ – 2 cups chicken broth
- 1 14.5 oz. can white beans, undrained
Heat olive oil in Dutch Oven. Add chicken and cook over medium heat 3 to 5 minutes, or until chicken is no longer pink. Stir occasionally. Stir in seasoning, beans and chicken broth. Bring to a boil. Cover and reduce heat to simmer for 10 minutes.