White Chicken Chili

White Chicken Chili is a tasty, convenient chili that is week-night easy. It has the added plus of a low fat alternative to the typical chili made with ground beef. Tender chunks of chicken and white beans make for a hearty, one-dish dinner. What's your go-to garnish?

A. Cheese
B. Sour Cream
C. Avocado
D. Other

Ingredients:

1 tablespoon oil

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes

1 package McCormick® White Chicken Chili Seasoning Mix

1 cup water

1 can (15 to 16 ounces) white beans, undrained

Directions:

1. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 3 to 5 minutes or until no longer pink.
2. Stir in Seasoning Mix, water and beans. Bring to boil. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through. Serve with desired toppings.

Cooking Tips:

Variations:

Corn & Chicken Chili: Stir in 1 can (8 3/4 ounces) whole kernel corn, drained, or 1 cup frozen corn kernels with the beans.
Tomato & Chicken Chili: Stir in 1 can (14 1/2 ounces) diced tomatoes, drained, or 1 cup chopped fresh tomatoes with the beans.

Serving Suggestion: Serve with assorted toppings, such as shredded cheese, chopped avocado, chopped cilantro and sour cream.

Source: mccormicks.com

Crockpot White Chicken Chili

For a healthy batch of crockpot chicken, white meat is the best choice. From white chicken chili to recipes that include white wine, these recipes for crockpot white-meat chicken are easy to cook and easy to love. If you're looking for an alternative for your usual tomato-based chili, try this slow cooked version with white beans, chicken broth, jalapeno pepper, and garlic.

Ingredients:

• 3  15 - 15 1/2 ounces cans Great Northern, pinto, or cannellini (white kidney) beans, rinsed and drained
• 2 1/2  cups chopped cooked chicken
• 1   cup chopped onion (1 large)
• 1 1/2  cups chopped red, green, and/or yellow sweet pepper (2 medium)
• 2   fresh jalapeno chile peppers, seeded and chopped (see tip, page XX)
• 2   cloves garlic, minced
• 2   teaspoons ground cumin
• 1/2  teaspoon salt
• 1/2  teaspoon dried oregano, crushed
• 3 1/2  cups chicken broth
• Shredded Monterey Jack cheese (optional)
• Broken tortilla chips (optional)

Directions:

1. In a 3-1/2- or 4-quart slow cooker stir together the drained beans, chicken, onion, sweet pepper, jalapeno pepper, garlic, cumin, salt, and oregano. Stir in chicken broth.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If desired, top each serving with shredded cheese and broken tortilla chips. Makes 6 servings.

Source:  recipe.com