White Chicken Chili
Being the picky person that I am, I was quite hesitant the first time I tried White Chili. In fact, I think I only tried it because I was sick, and soo hungry, and anything that was soup, and not from a can, was high on my list. I was oh so pleasantly surprised that I loved it as much as I do! Now, it’s another of our go to meals for the constant busy times in our lives.
Ingredients
1 Tbsp. extra virgin olive oil
1 medium onion, diced
2 cups cooked chicken, shredded
2 can Great Northern Beans, rinsed and drained
1 can corn, drained
1 can (4 oz) green chilis
1/2 tsp. cumin
1/2 tsp. oregano
1 box (32 oz) chicken broth
kosher salt, to taste
pepper, to taste
juice of 1 lime
Instructions
1
In a large pot, saute the onion and cook until it starts to become translucent.
2
Once the onion is done, add shreds of chicken, Great Northern Beans, corn, green chilies (with juice from can), cumin and oregano to the large pot. Stir to combine all of the ingredients and then add the chicken broth.
3
Bring to a boil and simmer for 20-30 minutes to allow the broth to reduce. Add salt and pepper (to taste) and juice from one whole lime.
4
Leave simmering on stove until ready to serve.
5
Serve with sour cream, chopped cilantro, shredded Pepper Jack cheese, avocado or tortilla chips.
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