Soup‎ > ‎

White Chili

1 tbs. oil

1 lb. boneless skinless chicken breasts, cut up
1 medium onion, chopped
2 cloves garlic, minced
1 (4-oz.) can chopped green chiles
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. white pepper
2 (15-oz.) cans white beans, such as navy, great northern, or cannelini, rinsed and drained
1 (15-oz.) can white corn, drained (optional)
3 c. chicken broth
1 c. grated Monterey Jack cheese
Sour cream, chopped green onions, chopped cilantro, and/or sliced avocado for topping

Heat oil in a soup pot and saute chicken, onions, and garlic until chicken is mostly cooked and onion is tender. Stir in chiles and spices. Add beans, corn (if desired), and broth and bring to boil. Reduce heat and simmer for 10-20 minutes. Add cheese and stir until cheese melts. Serve with desired toppings.

(Serendipity Square by Glenda Edwards)