White Chicken Chili

If you’re a fan of white chicken chili, this recipe is all you need.  It’s spicy and flavorful with just the right amount of heat.  It comes together quickly and can either simmer on top of the stove or in a slow cooker.  Leftover chicken breast, a rotisserie chicken or leftover turkey all work well for this recipe.

2 cooked chicken or turkey breasts, chopped or shredded
1 15 oz. can of chicken broth, or stock is even better
1 onion, chopped
2 cloves of garlic, minced
1 fresh jalapeno with seeds removed, I substitute a couple of tablespoons of chopped pickled jalapenos, as I never have fresh.  The pickled ones work fine for this
1-2 teaspoons of cumin to taste
2 teaspoons paprika
1/8 teaspoon cayenne pepper, or more if you really like it hot
1/2 teaspoon pepper
1/2 teaspoon salt
1 can of great northern beans, drained and rinsed
4 oz. can of diced green chiles

Saute onion in 1 tablespoon of olive oil until translucent, adding minced garlic at the end so it doesn’t burn

Stir this mixture into the rest of the ingredients in a dutch oven or slow cooker.  Simmer on top of stove for 30 minutes, or 2 hours on low in the slow cooker.

I guestimate calories to be 125 per 1 cup serving