White Chicken Chili

I’ve come across several varieties of White Chicken Chili lately. So, this is a hybrid utilizing what we already had in our pantry and a few extras that just sounded good to throw in! Couldn’t get any easier! With the cooler temps, we were ready for a chili night & this makes for an awesome Fall meal. Even the girls ate it up, which is a big deal in our house!

1 tablespoon canola oil

1 small yellow onion diced

2-3 cloves of garlic minced

1 – 7 oz. can of diced green chiles

2 teaspoons of cumin

1 teaspoon of Italian seasoning

1 – 14 oz. can of chicken broth

3 cups shredded chicken breast (we grilled ours first)

2 cans white northern beans

1 can white shoepeg corn

1 can white corn with chipotle

salt & pepper to taste

Heat oil and saute onions until clear. Stir in the rest of the ingredients in the order as listed above. Bring to a boil, reduce to simmer and cover for about an hour. Top with shredded monterey jack cheese & serve.

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