Rita's White Chicken Chili
Makes:
5-15 servings
Total Time:
1 hr 10 min
Submitted by:
Category:
Soups/Chilis
Sub Category: Chilis
what you need
- 2 packs McCormick’s White Chicken Chili Seasoning Mix
- 2-3 cans (27 oz. each) Bush’s Best Pinto Beans, undrained (depends on how beany you like it)
- 2.5 – 3 lb. skinless chicken breast-boiled and cubed/shredded
- 2-3 heaping tsp. Goya Sofrito Tomato Cooking Base
- Chili powder and hot sauce to taste
- Crackers, cheese, onion, & sour cream as sides
- SMALLER PORTIONS
- 1 pack McCormick’s White Chicken Chili Seasoning Mix
- 1-2 cans (27 oz. each) Bush’s Best Pinto Beans, undrained (depends on how beany you like it)
- 1.5-2 lb. skinless chicken breast-boiled and cubed/shredded
- 1-2 heaping tsp. Goya Sofrito Tomato Cooking Base
make it
Cook chicken in pan of water till done. Shred.
Combine all ingredients
Cook in a big pot either stove top on low for 15-20 minutes or in a slow cooker. The longer it cooks together, the better.
Notes
You can freeze the remaining in small containers for a quick lunch at work. The Chili always tastes better after it sits for a day anyway.
