*EASY* White Chicken Chili Recipe

white-chicken-chili-recipe

Cool or rainy days are perfect opportunities to make this EASY White Chicken Chili Recipe.  If you’re looking for a good and healthy dinner option –  here it is!  It’s nothing fancy or difficult (which is why I love it) – but it does require a McCormick White Chicken Chili seasoning packet.    This is one of my Top 10 Favorite recipes because it’s cheap, easy, filling, and the whole family loves it.

NOTE: Chicken can be substituted with ground turkey for another healthy option. See the pic above!

White Chicken Chili:

  • McCormick White Chicken Chili Packet
  • 1 lb Boneless Skinless Chicken Breast cut into 1/2″ cubes
  • 1 Cup Water
  • Can of Great Northern Beans
  • Can of Corn, drained (Optional)
  • Can of Ro-tel or salsa(Optional)
  • Toppings: Shredded Cheese, Sour Cream, cilantro, other fancy stuff
  • Water Note: If you add the rotel/salsa, you won’t need a full cup of water – because of the extra liquid.  Just start with a 1/2 cup!

Heat 1 tbsp of oil in BIG skillet just until no longer pink.  (Make sure you start with a BIG skillet, because this meal is really going to get a lot larger)  Stir in seasoning packet, water and beans.   If you want to add the rotel and corn option, now’s the time to do that too!

Bring to a boil, then cover.  Reduce the heat and simmer for 10 minutes or longer, stirring occasionally – let it thicken up the way you want it.

Total Cooking Time: About 15 – 20 Minutes.  Serves 4, or 6 if you add in the extra ingredients.

BIG FAMILY OPTION:

My family of 6 eats this stuff like it’s going out of style.  Adjustments I make to it go further:  I use (2) cans of beans, 1 1/2 packets of seasoning and a little more chicken.  I also serve ours with tortillas and shredded cheese and other taco fixings, to help fill everyone up even more. Keep in mind that you’ll need even LESS liquid if you plan to spoon onto tortillas.

If I serve this in a bowl, like traditional chili, I make sure to buy Ritz crackers, as they add some nice sweetness to an otherwise spicy dish.

My husband likes it as leftovers with tortilla chips while he watches football – so you might just want to make enough to have extras for the weekend!

Do you have a White Chicken Chili recipe you like?  Please share it with us in the comments!

Chili Recipe Easy Using Leftover Taco Meat!

easy-chili-recipe

Jamie here, my mom used to take leftover taco meat and turn it into chili ALL. THE. TIME.  It was super flavorful and a great way to transform Monday’s leftover’s into Tuesday’s completely new meal.  (My dad had VERY strong opinions about leftovers….)

Here’s how I make my chili recipe EASY using whatever taco meat’s left in the fridge!!

When I make taco meat I brown anywhere between 1 1/2 – 2 lbs of ground beef, add a can of Ro-Tel, a can of black beans and taco seasoning.  Sometimes onions or corn make the cut as well.  It’s a robust taco filling to fill up my big crew. ;)

And as you can see, it’s basically a form of chili already.

To make it into real chili, you’ll want a couple cups of leftover taco meat to start with.  Put the leftover leftover taco meat into the crockpot (or a regular pot) and add 2 cans of chili beans, a can of tomato paste, a can of tomato sauce, 2 cans of water and an additional can of rotel.  A cube of beef boullion and about half a package of chili seasoning finish off the flavoring. (Since it still has taco seasoning, you don’t need a whole package)

Heat on high in a crockpot for a couple hours, or until hot in a regular pot.

Cook a half a box of elbow macaroni (about 8 oz dry) and add to the chili pot.

TIP: I like to add about a little bit of the starchy pasta water to help thicken up my chili a little bit.  Maybe it’s all in my imagination, but I think it helps it along!

ANOTHER TIP: If you have any refried beans leftover from taco night, feel free to stir some of those in as well!!  They’re also a great thickener and make use of every last bit of leftovers in the fridge.

 

Easy Chili Recipe from Taco Meat
dinner
6 - 8 servings
 
This is an easy way to turn leftover taco filling into chili!
Ingredients
  • 1-2 Cups leftover taco meat
  • 2 cans of chili beans
  • 1 12 oz can of tomato paste
  • 1 12 oz can of tomato sauce
  • 1 can Ro-Tel
  • 2 cans of water a
  • 1 cube of beef boullion
  • 1 package of chili seasoning
  • Half a box of elbow macaroni (about 8 oz dry)
Instructions
  1. To make it into real chili, you'll want a couple cups of leftover taco meat to start with.
  2. Put the leftover leftover taco meat into the crockpot on high (or a regular pot on medium)
  3. Add 2 cans of chili beans,tomato paste, tomato sauce, boullion, chili seasoning, water and rotel.
  4. Heat on high in a crockpot for a couple hours, or about 15 - 20 minutes in a regular pot.
  5. Meanwhile, cook a half a box of elbow macaroni (about 8 oz dry) and add to the chili pot.
  6. * I like to add about a little bit of the starchy pasta water to help thicken up my chili a little bit.
  7. ** If you have any refried beans leftover from taco night, feel free to stir some of those in as well!! They're also a great thickener and make use of every last bit of leftovers in the fridge.

 

Award Winning Chili: Weeknight Chili Recipe Guest Post

Award Winning Chili Recipe

This award winning chili recipe was sent in by one of our fabulous Time 2 $ave facebook fans Rachel R!!! She said she got this recipe from her mom but has added her own twist to make it a family favorite! She thinks the beer and chipotle chili powder really makes it stand out!! In her words………this is the BEST chili recipe I’ve ever had!!!  Make sure to check out all of the different chili recipes we’ve posted in our new series Best Chili Recipes!

Thanks so much Rachel for sharing your recipe and photo with us! I have now dubbed your weeknight chili recipe award winning chili!! My hubby wants me to make it, as one of his favorite meals is Beer Chili with Baked Ziti at Spaghetti Warehouse!

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Award Winning Weeknight Chili Recipe

Ingredients

  • 1 lb ground beef
  • 1 small onion, chopped
  • 1 green pepper, chopped
  • 1 can kidney beans, undrained
  • 1 can chili beans in sauce, undrained
  • 1 can diced tomatoes 14.5 oz
  • 1 can tomato sauce 8 oz
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons chili powder
  • 1/2-1 teaspoon chipotle chili powder (more or less to taste!)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • Beer to taste (8-10oz)

Instructions

  1. Brown ground beef, onion, and green pepper in a large saucepan until no longer pink and vegetables are softened.
  2. Drain, and return to saucepan.
  3. Add remaining ingredients to ground beef mixture and bring to a boil.
  4. Reduce heat and simmer for 20 minutes stirring occasionally.
  5. Serve in individual bowls topped with sour cream, shredded cheese, chopped onions or chopped chives.(optional)
  6. *NOTE: I have also added 1/2-1 tsp cinnamon powder to make it more of a Cincinnati style chili.
http://www.time2saveworkshops.com/award-winning-chili-weeknight-chili-recipe-guest-post/

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Don’t forget to check out all the other recipes in our new recipe series – Best Chili Recipes!

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