Wednesday, January 27, 2010

White Chicken Chili with PAZAZZ

My original intention was to make the Bush's recipe.
After looking it over I decided it didn't have enough "pazazz"!
This recipe on the other hand is loaded with pazazz and fantastic!


  • 3 tablespoons margarine
  • 1 medium onion, finely chopped
  • 1 medium bell pepper, finely chopped
  • 1 (4 ounce) can chopped green chiles, drained
  • 3 tablespoons all-purpose flour
  • 2 teaspoons ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 (16 ounce) cans great northern beans
  • 1 can of Rotel  
  • 1 (14.5 ounce) can chicken broth
  • 2 cups finely chopped cooked chicken breast

  1. In large skillet, saute onion and bell pepper in margarine for 5 minutes or until transparent.
  2. Add chilies, flour and cumin, garlic powder, onion powder; cook and stir for 2 minutes.
  3. Add beans, Rote, and chicken broth; bring to a boil.
  4. Reduce heat; simmer for 10 minutes or until thickened.
  5. Add chicken; cook until hot.

You can garnish with cheese, tortilla chips, sour cream or salsa.


Veggiemomof2 said...

I'm trying the White Chicken Chili recipe featured on Racheal Ray last week. If it doesn't work for us, I will have to try this or the recipe!

Colie's Kitchen said...

We really like this recipe. I started off using the Bush's recipe, but I found it to be a little bland for our liking. I added a few things, but what made it great was the can of Rotel!!