White Lightning Chicken Chili gets its name because it only takes 30 minutes from start to finish to get this one-dish meal to the table. Don't drain the chopped green chiles or navy beans. Serve chili with cornbread.

White Lightning Chicken Chili

sweet onion, diced

garlic cloves,

olive oil

chicken

chicken broth

green chiles

(1.25-oz.) package white chicken chili seasoning mix

navy beans

Toppings:

Avocado-Mango Salsa

Sour cream, shredded Monterey Jack cheese, fresh cilantro leaves

Saut&eacute; 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.


Congrats for being a hero, Brian. For someone who knows so much about cooking you are extremely offended by a recipe that is beneath your ability Maybe you should be commenting on Bon Appetit or Fine Cooking recipes instead. 

Wow - that's a LOT of hostility over a simple recipe!  Honestly, Brian, most of us who don't like the looks of a recipe just move on.  No need for an internet rage rant.

Why do you put everything "in quotations"?  Didn't your mother teach you anything about grammar?

 @Shan My mother DID teach me "manners and respect". . .She also taught me "QUICK!"  They are NOT "antagonistic" to each other!  &lt;smile&gt;  I cannot tell you the number of times I have "won" a "competition" based on "cooking from scratch" and "buying a dinner from The Colonel!" &lt;smile&gt;  [To make it "interesting" I would take a WHOLE chicken from the freezer; and, have it ON THE TABLE (PLUS, the REST of the meal!) READY TO EAT,  in less time than it took to drive to KFC and return with a "Bucket" &lt;smile&gt; ]   For a number of years, I owned and operated a B&amp;B with an "international reputation". . .I often played a "game" with my guests (from all over:  Paris; London; Amsterdam; New York City; New Orleans; San Francisco, etc etc). . .I called it "Stump the Chef!"  They would go into the cellar and select a wine of THEIR choice (for free!)  I would put together a meal prepared in the fashion of THEIR favorite ethnic cuisine from ANYWHERE in the world that would "pair" with the wine they'd chosen. . And, it would be on the table in two hours or less. . .Or, their "overnight stay" was FREE!  In eight years, I (The Chef) was NEVER stumped. . .And, ALL food was prepared from scratch! It is NOT difficult to prepare Good food from scratch!  Without resorting to cans; bottles; and, packages!  In fact, THAT is why I "joined" this website. . .to learn NEW ideas for the preparation of food. . .Let your skills and ideas"roam". . .There is a wonderful World of Food and Taste experience "out there!"   

I have made this multiple times. It's a hit every time. I like to add a small bag of frozen corn for added sweetness and color.

Delicious!  It was so easy to make. I used a store cooked rotisserie chicken so it made cooking this after work super easy and fast. I also forgot to cut up one can of the beans. Really good dish.  I also served it with brown rice.

very good and easy to make. I used rotis chicken

Super simple and quite tasty!  I didn't even need the third can of beans...thought it would have made it too thick!  Will try the salsa idea next time!

I love this stuff.  For added kick, I added a can of Rotel.  Awesome!

Great recipe! I made it exactly according to the directions and it was fantastic. A healthy, fast option to add into my weeknight rotation.

GREAT recipe. I followed it to completely except pureeing the 3rd can of beans. Next time I will drain that can before pureeing for a little more thickness to the chili. I used a whole rotisserie chicken from Costco - about 18 ounces of shredded chicken and more than 4 cups. The combination of jack cheese/salsa and chili was fabo! No sour cream needed.

I loved this, easy, tasty and really good! I used the salsa idea provided and really loved it. It was a huge hit with the family and one pot lasted for four days. Made some jalapeño cornbread to go with it since the chili is not super spicy, just the right amount of heat.

This is delicious! I sauteed the onions and garlic and then just threw all of the ingredients into the crock pot for a couple of hours. It came out a little more like a soup than a chili, but I loved it that way! I also used low sodium chicken broth, and didn't find the soup to be too salty. The diced avocado on top is a nice touch.

DELICIOUS!! Especially topped with Monterrey Jack cheese and diced avocado...YUM! Highly recommend recipe as is.

Excellent and easy.  Especially liked salsa that accompanied the chili---sweet and salty.

I always use low sodium broth so I didn't run into the salt problem. I did do a variation in that I used a can each of red kidney beans, black beans, and navy beans (the navy beans were the can of beans that I smashed up). I also used a can of tomatoes and chilies instead of just the chilies (because they were on sale). I also lightly drained everything that was in a can. Overall, it was a great bowl of chili that my household has thoroughly enjoyed and has asked for again. Although, my version wasn't very "white" I think it was close enough : )

Use low-sodium broth, and season and grill the chicken before shredding.  When sautéing onions, brown them a bit more to develop flavor.  Also, bloom the seasoning with the browned onions and chiles.  Highly recommend making the salsa - it's an excellent accompaniment.  Outstandingly easy and delicious recipe, will definitely add it to our list of great weeknight dishes.

Too much salt! The recommended seasoning mix is mostly salt and there is salt in the broth. Would be better with a list of herbs and spices instead of the mix.

white lightning chicken chili

Total: 30 minutes

Servings: 6

Author : MyRecipes

Ingredients

Instructions

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