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Rita's White Chicken Chili

Kraft Memeber Recipe
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Makes: 5-15 servings Total Time: 1 hr 10 min
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.
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