4 INGREDIENT CHICKEN & RICE CASSEROLE

Click here for the original recipe! 

Substitution idea: substitute 99% fat free cream of mushroom soup rather than full fat for lower calories!

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White Chicken Chili - DELICIOUS!

Adapted from: Averie Cooks' recipe! Click here to see original recipe!

Easy 30-Minute Homemade White Chicken Chili

INGREDIENTS:

• 3 tablespoons olive oil
• 3 cups sweet yellow onion, peeled and diced small (about 2 medium/large onions)
• 1 large jalapeno pepper diced very small
• 7 to 8 ounces canned green chiles, don’t drain
• 4 garlic cloves, peeled and finely minced
• 32 ounces (4 cups) low-sodium chicken broth
• 4 cups shredded cooked chicken (could use a store bought rotisserie chicken or roast or cook your own chicken in a skillet)
• two 15-ounce cans white kidney beans, drained and rinsed 
• 1 tablespoon lime juice
• 1 tablespoon cumin
• 1 teaspoon dried oregano
• 1 teaspoons salt, or to taste
• 1 teaspoon black pepper
• 1/2 teaspoon red chili flakes
• 1/4 teaspoon cayenne pepper, optional and to taste
• 1/3 cup fresh cilantro leaves, finely minced
• Garnishments: tortilla strips, chips, crackers, diced avocado, shredded cheese, and/or sour cream (all optional)

DIRECTIONS:

1. To a large stockpot, add the olive oil and heat over medium-high heat to warm.
2. Add the onion, jalapeno, green chilis, and sauté for about 7 minutes, or until vegetables begin to soften.
3. Add the garlic and sauté for 1 to 2 minutes.
4. Add the chicken broth, chicken, beans , lime juice, cumin, oregano, salt, pepper, red chili flakes, optional cayenne pepper, and bring to a boil. Allow mixture to boil gently for about 7 to 10 minutes.
5. Add the cilantro and boil 1 minute.
6. Serve. Add optional garnishments: tortilla strips, chips, crackers, avocado, cheese and/or sour cream; serve immediately. 
7.  *Chili will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.*

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