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Published: Tuesday, 10/18/2011

Dinner Tonight: White Chicken Chili

Never scoff at recipes found on the back of food boxes or cans - they are developed by professionals whose sole interest is to create a recipe so good you’ll want to keep buying that product. Kathy Queen adapted this recipe for white chicken chili from one she found on the back of a can of Bush’s Beans. Her version of it was good enough to win a healthy recipe contest last year at ProMedica.

White Chicken Chili

1-2 tablespoons olive oil

1 medium onion, chopped

1 rib celery, chopped fine

1 small can chopped green chiles, drained, OR 1 small jalapeno, chopped fine

2-3 teaspoons cumin

3 tablespoons flour

2 cans navy beans, rinsed and drained

1 can chicken broth (1 1/4 cups)

1 1/2-2 cups cooked chicken, shredded

Optional garnishes: Grated cheese, chopped green onions, sour cream, salsa, corn chips, cubed avocado

Put oil in a large skillet over medium heat and sauté onion and celery about 5 minutes until soft. Add chiles, cumin, and flour. Cook for about 2 minutes, stirring occasionally.

Add beans and broth. Simmer for about 10 minutes. Add cooked chicken. Cook until hot.

Serve with any or all of the garnishes.

­— Kathy Queen

Have a recipe you want to share that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.



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