2cans(15 oz. each) great Northern beans, rinsed and drained
1can(4.5 oz.) diced green chiles, optional
3cupsreduced-sodium chicken broth, more if needed
optional garnishes: crispy tortilla strips or chips, fresh cilantro, green onions, sour cream, Greek yogurt, etc.
Instructions
In a large, heavy bottomed pan, heat oil over medium-high heat. Cook chicken until browned, stirring occasionally, about 5 minutes.
Add taco seasoning, continue to cook for 1 to 2 minutes, stirring. Add green onions and cook for an additional 1 to 2 minutes or until green onions are softened.
Add beans, broth, and green chiles(if desired) and bring to a boil. Reduce to a simmer and cook until slightly thickened and chicken is cooked through, or until you're ready to serve the chili.
Garnish with crispy tortilla strips (see notes), green onions, cilantro, sour cream, avocado slices, or anything else you like!
Notes
If desired, substitute homemade taco seasoning (1 to 2 tablespoons, or to taste).
To garnish with tortilla strips: Preheat oven to 400°F. Cut tortillas into small strips. Spray or toss with olive oil. Spread on baking sheet and bake for 5 minutes, stirring once, or until golden brown and crispy.
Cooking option: Simmer additional time to thicken and let the flavors really meld.