Weeknight Bites: White Chicken Chili

Not too long ago, a co-worker of mine shared with me something that I felt was a true tragedy - she'd never, ever tried white chicken chili (okay, very far from a true tragedy, but still - a big deal!). Since I am such a huge fan of the stuff, I can't bear to think that any of you are at risk of suffering the same fate simply because you don't have a recipe. So, today, I'm sharing an easy version of my own with you. This particular recipe is relatively mild, so those of you who don't care for spicy food can feel free to dig in. If you want to liven it up a bit, however, add a can of diced green chiles. YUM!

White Chicken Chili

2 boneless, skinless chicken breasts, cut into bite-size cubes

1 can white kidney beans, undrained

1/4 cup green onions, chopped

2 gloves garlic. chopped

1 cup frozen corn kernels

1 cup water

1 tbs oil

1 package McCormick White Chicken Chili seasoning

*1 can diced green chiles

*Shredded Pepper Jack cheese (for topping)

*optional

Heat oil in a large skillet over medium heat. Add chicken and cook until no longer pink, roughly 5 minutes. Add green onions and garlic to the pan and saute for 1 minute. In the same skillet, stir in water, frozen corn kernels, kidney beans, seasoning packet and green chiles (if using). Bring ingredients to a boil, then reduce heat and cover. Simmer 10 minutes, stirring occasionally. Ladle the chili into bowls, and top with a handful of shredded Pepper Jack cheese, if desired.

That's all! Super easy, super delicious. Not to mention, the leftovers are just as good the next day for lunch, if not better! Tune in next Tuesday for a fabulous Mix of the Month - honoring St. Patrick's Day, of course!

Cheers!