White Lightning Chicken Chili

Photo: Becky Luigart-Stayner; Styling: Becky Hargett

White Lightning Chicken Chili gets its name because it only takes 30 minutes from start to finish to get this one-dish meal to the table. Don't drain the chopped green chiles or navy beans. Serve chili with cornbread.

Yield: Makes 11 1/2 cups
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 30 Minutes
Total: 30 Minutes


Ingredients

  • 1 large sweet onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 4 cups shredded cooked chicken
  • 2 (14 1/2-oz.) cans chicken broth
  • 2 (4.5-oz.) cans chopped green chiles
  • 1 (1.25-oz.) package white chicken chili seasoning mix
  • 3 (16-oz.) cans navy beans
  • Toppings:
  • Avocado-Mango Salsa
  • Sour cream, shredded Monterey Jack cheese, fresh cilantro leaves

Preparation

  1. Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 5 minutes or until onion is tender. Stir in chicken, next 3 ingredients, and 2 cans navy beans. Coarsely mash remaining can navy beans, and stir into chicken mixture. Bring to a boil, stirring often; cover, reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes. Serve with desired toppings.
Note:

We tested with McCormick White Chicken Chili Seasoning Mix.

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