Joseph Santoroski

White Bean Chicken Chili

Main Dishes
At a glance
Contributor
Joseph Santoroski
Images
0
Status
Published

Description

In a large skillet, heat oil over medium-high heat.

Add onion and sauté until softened, 3 to 5 minutes.

Add garlic, chicken, and 1/2 teaspoon taco seasoning mix to the onion. Cook until the chicken is no longer pink, about 5 minutes.

Stir the remaining taco seasoning mix and water into the chicken mixture. Bring to a boil.

Add tomatoes and beans. Simmer, uncovered, for 5 minutes.

Garnish with chopped cilantro or parsley, if desired.

Source Note

Original page 107. Contributed by Joseph Santoroski.

Ingredients

Structured rows stay easy to scan and print.

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 teaspoons chopped garlic
  • 1 3/4 pounds chicken tenders, quartered
  • 1 packet taco seasoning mix, 1.5 ounces
  • 1 cup water
  • 1 (14.5-ounce) can diced Mexican tomatoes
  • 1 (15-ounce) can white beans, drained and rinsed
  • 1 tablespoon chopped fresh cilantro or parsley, optional

Directions

Ordered steps keep the recipe easy to follow.

  1. In a large skillet, heat oil over medium-high heat.
  2. Add onion and sauté until softened, 3 to 5 minutes.
  3. Add garlic, chicken, and 1/2 teaspoon taco seasoning mix to the onion. Cook until the chicken is no longer pink, about 5 minutes.
  4. Stir the remaining taco seasoning mix and water into the chicken mixture. Bring to a boil.
  5. Add tomatoes and beans. Simmer, uncovered, for 5 minutes.
  6. Garnish with chopped cilantro or parsley, if desired.