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Black and White Chili
1 large onion, chopped (about 2 cups)
1 cup chopped celery
1 tablespoon vegetable oil
1 to 1 1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
2 (14 1/2 ounce) cans chicken broth
1 (4 1/2 ounce) can chopped green chiles (undrained)
2 teaspoons ground cumin
1 (2.75 ounce) envelope country gravy mix
1/2 cup cool water
2 (15 ounce) cans black beans, rinsed and drained well
1/4 cup chopped fresh cilantro leaves
In large saucepan, cook onion and celery in oil over medium-high heat for 5 to 7 minutes, stirring often, until onion is tender.
Add chicken and cook until chicken is no longer pink. Add chicken broth, green chiles and cumin; heat to a boil.
In 2-cup glass measure, dissolve gravy mix in water. Stir into boiling soup; stir until thickened. Cover; reduce heat and simmer for 10 minutes to allow flavors to blend.
Stir in beans and cilantro; heat through.
Yield: 8 servings
Source: White Lily Foods
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