White Chicken Chili

This is an adaptation from a recipe brought to us by Natalie T. when our second daughter was born! We loved it and had to add this to our family favorites! I only needed to change a couple things to make it completely shelf stable. Enjoy!

  • 2 Tablespoons Olive Oil
  • 6 Tablespoons Flour
  • 2 4.5-oz. cans Diced Green Chilies, undrained
  • 2 teaspoons Cumin
  • 4 cups Water
  • 4 teaspoons Chicken Boullion Paste, or 4 Chicken Bouillon Cubes
  • 2 15-oz. cans Great White Beans, undrained
  • ¼ cup Dehydrated Onion
  • 2 12.5-oz. cans Chicken, drained
Heat Oil in bottom of stock pot. Add Flour and Cumin stir to make a
smooth paste. Add Diced Green Chilies, stir. Add Water, Bouillon, Beans
(undrained). Bring to a boil. Add Chicken (drained).
Reduce heat and simmer 10 minutes or until thickened.

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