I found this recipe in local supermarket book of coupons. A delicious and easy dish to cook. A mild flavored chili but you can easily turn up the heat. It's really good over a bowl of rice topped with diced tomatoes, green onions and if you want some heat, Tabasco sauce. Or Serve it topped with shredded Colby and Monterey Jack cheese and blue corn tortilla chips.
White Chicken Chili
1 & 1/2 lbs. boneless, skinless chicken thighs, chopped into bite-size pieces
1 medium-large white onion, diced
3 cloves of garlic, minced
1 14 oz. can chicken broth
1 15 oz. can great northern beans
1 14 oz. can vegetarian refried beans
1 & 1/2 tsp. cumin
2 tsp. chili powder
1Tbsp canola oil
Tomato-Chile Topping:
1 serrano chile or jalapeno pepper, seeded and minced
1 medium tomato, diced
1/2 c. green onions, chopped
Tabasco
sour cream
Heat oil in a large pot, saute chopped onions for 5 minutes. Add minced garlic and cook together with onions for a minute. Add chopped chicken. Season chicken with salt and Cook thoroughly. Add chicken broth. Stir in great northern beans and refried beans, Mix well. Add cumin and chili powder. Simmer chili on low for 10-15 minutes.
While chili is simmering, make topping. To add some heat; mix together serrano chile, diced tomato, and green onions. Add to mixture, a couple shakes of tabasco, or to your taste.
When ready to serve, top chili with chile-tomato topping and sour cream. Enjoy!
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