White Chicken Chili

I got this recipe from a friend last year when we entered a chili cook off. It’s a great dish to make in the winter or on a rainy day when you just want something warm and yummy!

You’ll need:

• 1 lb BONELESS SKINLESS CHICKEN BREASTS cut into small bite sized cubes
• 1 medium ONION chopped
• 1 Tbs CANOLA OIL
• 2 cans (15.5 oz each) GREAT NORTHERN BEANS, rinsed and drained
• 2 cans (14.5 oz each) CHICKEN BROTH
• 2 cans (4 oz each) CHOPPED GREEN CHILIES 
• 1.5 tsp GARLIC POWDER
• 1 tsp SALT
• 1 tsp GROUND CUMIN
• 1 tsp DRIED OREGANO
• 0.5 tsp PEPPER
• 0.25 tsp CAYENNE PEPPER

Toppings:

• SOUR CREAM
• SHREDDED PEPPER JACK CHEESE
• TORTILLA STRIPS

In a large pot, saute the chicken & onion until the chicken is cooked.

Next add the beans, broth, chilies, and seasonings.

Bring the soup to a boil and then reduce the heat to a simmer. Let the soup simmer uncovered for 30 minutes.

Remove from heat, add the toppings, and enjoy!

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White Chicken Chili

Ingredients:

• 1 lb BONELESS SKINLESS CHICKEN BREASTS cut into small bite sized cubes
• 1 medium ONION chopped
• 1 Tbs CANOLA OIL
• 2 cans (15.5 oz each) GREAT NORTHERN BEANS, rinsed and drained
• 2 cans (14.5 oz each) CHICKEN BROTH
• 2 cans (4 oz each) CHOPPED GREEN CHILIES 
• 1.5 tsp GARLIC POWDER
• 1 tsp SALT
• 1 tsp GROUND CUMIN
• 1 tsp DRIED OREGANO
• 0.5 tsp PEPPER
• 0.25 tsp CAYENNE PEPPER

Toppings:

• SOUR CREAM
• SHREDDED PEPPER JACK CHEESE
• TORTILLA STRIPS

Directions:

1. In a large pot, saute the chicken & onion until the chicken is cooked. 
2. Next add the beans, broth, chilies, and seasonings. 
3. Bring the soup to a boil and then reduce the heat to a simmer. Let the soup simmer uncovered for 30 minutes.
4. Remove from heat, add the toppings, and enjoy!

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