Oct 29, 2012

White Chicken Chili

So this isn't a thick typical chili. It's more a soup with white beans and chicken and a mexican food type flavor. But it's good and always better if you add cheese and milk/creamy stuff at the end, but not needed.
  • 1 T  oil
  • 1 onion, diced
  • 2 c cooked chicken (I usually use an oven-baked rotisserie chicken from the grocery store to save on time), shredded
  • 2 cans Great Northern Beans, drained and rinsed
  • 1 can corn, drained
  • 1 can (4 ounces) green chiles
  • 1/2 t. cumin
  • 1/2 t. oregano
  • 4 c. chicken broth
  • salt (to taste)
  • Pepper (to taste)
  • 1 lime, juice (opt.)
  • cilantro (opt.)
  • 1 c shredded cheese (opt.)

  1. Saute the onion in a pot.
  2. Add Beans, corn, green chilies, cumin and oregano to the large pot. Then the 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. Serve with cilantro, cheese, sour cream, tortilla chips, etc. as desired (but not needed)
I normally don't add the optional (unless cilantro and chips) and then have a side of cornbread if we don't do the chip option.

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