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
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