The other day my oldest daughter was at her boyfriends house. They had Chicken Chili for dinner and she liked it so much she wanted to make it for us for dinner. I have found a few variations online, some calling it White Bean Chili, Chicken Chili Soup and a whole combination of things using those words. The recipes- call for a lot more ingredients. This one is easy and since the weather is turning, her timing is excellent!
3 chicken breasts with leg meat, diced
1 jar of picante sauce
1 can of white beans (Mediterranean style)
1 lb of Monterrey Jack cheese grated
1 16oz tub of sour cream
1 bag of tortilla chips or corn tortillas
1. In a frying pan, cook the chicken until done.
2. In a sauce pan, cook the beans, then add the picante sauce, 1/2 of the sour cream and 1/2 of the cheese. Stir as the cheese melts and then add the chicken.
Serve in a bowl with added sour cream on top and chips on the side. If using corn tortillas, fry each tortilla in oil until crisp, pat dry and serve as is or in smaller pieces.
Variations- You can add a can of corn and a rice cup of rice to the mix if you'd like.