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White Lightning

Tex-MexChickenStove-Top

Time: 30 minutes

Yield: 6 servings

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About

Zap! The taste of White Lightning is sure to electrify your tastebuds! This take on chicken chili sets the tomatoes aside for a very different flavor profile, letting the savory chicken flavor and the spicy green chilies come to the forefront with plenty of creamy beans. Just as the name suggests, White Lightning is ready in a flash in 30 minutes or less and it feels like a jolt to the senses! It's going to storm (couldn't resist the pun) the dinner table and start making an incredibly good impression!

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Ingredients

  • 1 large sweet onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 4 cups chicken, shredded and cooked
  • 2 (14.5-ounce) cans chicken broth
  • 2 (4.5-ounce) cans chopped green chiles
  • 1 (1.25-ounce) package white chicken chili seasoning mix
  • 3 (16-ounce) cans navy beans
  • sour cream, for topping
  • Monterey Jack cheese, shredded, to taste, for topping
  • fresh cilantro, for topping

Directions

Step 1 -Heat the oil in a large Dutch oven and sauté the onion and the garlic over medium-high heat until the onion is tender, about 5 minutes.

Step 2 -Stir in the chicken, the chicken broth, the green chiles, the white chicken chili seasoning mix, and 2 cans of the navy beans.

Step 3 -Coarsely mash the remaining can of navy beans and stir the mash into the chicken mixture.

Step 4 -Bring the mixture to a boil, stirring often.

Step 5 -Cover the Dutch oven and reduce heat to medium-low.

Step 6 -Simmer the soup, stirring occasionally, about 10 minutes.

Step 7 -Top with the sour cream, the shredded Monterey Jack cheese, and the fresh cilantro.

Step 8 -Serve.

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