White Chicken Chili is a tasty, convenient chili that is week-night easy. It has the added plus of a low fat alternative to the typical chili made with ground beef.
Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 3 to 5 minutes or until no longer pink.
Stir in Seasoning Mix, water and beans. Bring to boil. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through. Serve with desired toppings.
Corn & Chicken Chili: Stir in 1 can (8 3/4 ounces) whole kernel corn, drained, or 1 cup frozen corn kernels with the beans.
Tomato & Chicken Chili: Stir in 1 can (14 1/2 ounces) diced tomatoes, drained, or 1 cup chopped fresh tomatoes with the beans.
Serving Suggestion: Serve with assorted toppings, such as shredded cheese, chopped avocado, chopped cilantro and sour cream.