Saturday, August 6, 2011

White Chicken Chili

1 pkg. McCormick White Chicken Chili mix
1 tbsp. olive oil
1 lb. boneless, skinless chicken breasts, cut into 1/2 inch cubes
1 can white beans, undrained
1 can rotel tomatoes, undrained

1. Heat oil in large skillet on medium heat. Add chicken; cook and stir 3 to 5 minutes or until no longer pink.
2. Stir in seasoning mix, beans, and tomatoes. Bring to boil; cover. Reduce heat and simmer 10 minutes, stirring occasionally. Serve with toppings, if desired.

Topping options: shredded cheese, sliced avocado, chopped cilantro, or sour cream.

I used great northern beans in this recipe and topped it off with cheese and sour cream. Enjoy!

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