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White Chicken Chili

Ingredients

  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon canola oil
  • 5 cups chicken broth
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon ground cumin
  • 1 15.5 oz can cannellini beans, rinsed and drained
  • 1 15/5 oz can garbanzo beans, drained
  • 1 4 oz. can chopped green chilies
  • 2 boneless skinless chicken breasts
  • 1 15 oz can corn, drained
  • TOPPINGS
  • grated Monterey Jack cheese
  • diced avocado
  • sour cream
  • hot sauce

Instructions

  1. Preheat oven to 350 degrees.  In a large dutch oven, add canola oil -  saute onion, garlic, cumin and chili powder over medium heat until tender.  Add chicken broth, bring to a boil, add chicken to the mixture, reduce heat to medium, cover and cook for 15 - 20 minutes.  Remove chicken and shred. Return to the broth and add the remaining soup ingredients.  Remove from heat, cover and place in a 350 degree oven for 35-45 minutes.  Serve with desired toppings  Serves 6-8