White Chicken Chili
One packet of McCormick White Chicken Chili mix
2 cans beans, Northern Beans, Pinto, or Black. (Mixing is fine)
3-4 boneless chicken breasts
1/2 cup Minute White or Brown Rice
In a soup pot saute the chicken breasts until no longer pink. Season them with garlic powder and chili pepper. Cool the chicken, then cut into smaller chunks. Put them back into the same pan. Add the beans, chicken and the envelope of seasoning. Add about 4 cups of water to the pan. I admit I just add it until it looks good. Bring to a boil and add the rice. If it's white, place on the lid, remove from heat and let it rest 10 minutes. If it's the quick brown rice, place on the lid, boil for 5 minutes and remove from heat to rest for 10 more minutes.
Serve as is, or add a tablespoon of Cheddar cheese to the bowl before putting in the chili. I add salsa and serve tortilla chips with it too.
You'll note this is different from the instructions on the packet. I love the seasoning, but the recipe didn't do much for me, so I experimented until I came up with this.
It's really good leftover. It should make about 4 servings, possibly 5 depending on how big the bowls are. If you have a larger family double the recipe. The rice turns this into a one pot meal, but you can leave it out if you wish.