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.