Makes: 11 1/2 cups
Hands-On Time: 30 min
Total Time: 30 min
Don’t drain the chopped green chiles or navy beans.
1 large sweet onion, diced
2 garlic cloves, minced
2 Tbsp. olive oil
4 cups shredded cooked chicken
2 (14 1/2 oz) cans chicken broth
2 (4.5 oz) cans chopped green chiles
1 (1.25 oz) package white chicken chili seasoning mix
3 (16 oz.) cans navy beans
Toppings: Avocado-Mango Salsa, sour cream, shredded Monterey Jack Cheese, fresh cilantro leaves.
Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 5 minutes or until onion is tender. Stir in chicken, next 3 ingredients, and 2 cans navy beans. Coarsely mash remaining can navy beans, and stir into chicken mixture. Bring to a boil, stirring often: cover, reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes. Serve with desired toppings.
Stir together 1 large avocado, cubed; 1 cup diced fresh mango; 1/3 cup diced red onion; 2 Tbsp. chopped fresh cilantro; and 2 Tbsp. fresh lime juice. Makes: About 2 cups.
Southern Living Magazine-January 2012