Well it’s been a long time I feel like since I’ve posted! I recently have moved back to Colorado so things have been up and down in my life(but that’s another post) but I’m back now.
Now this recipe I found at the Taste of Home website but we know there’s a ton of white chicken chili recipes floating around everywhere. It’s been super cold and snowing the past week here so what else will hit the spot but some good old soup. I’ve always loved soup even in the summer time. Soups are just easy and versatile.
WHITE CHICKEN CHILI
32 Oz chicken broth (I used Rachel Ray, it had less sodium then any other brand)
3 Chicken breasts
1 Large onion, chopped
2 Garlic cloves, minced
1 Teaspoon ground cumin
1 Teaspoon dried oregano
1/4 Teaspoon cayenne pepper
2 Cans northern beans, rinsed and drained
1 1/2 Cups of frozen corn
1/3 Cup lime juice
Sour cream, cheese, cilantro, avocado and tortilla chips are optional.
1. In a large pot, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until the chicken is done. Remove chicken from broth and allow to cool.
2. Cube chicken and return to pot. Add all the beans, corn and lime juice to chicken mixture. Return to boil. Reduce heat; cover and simmer for 15-20 minutes.
3. Serve with toppings and chips if desired.