White Chicken Chili
soup/chili
Equipment
- 1 Dutch oven 4-quart size
- 1 stove top
Ingredients
- 1 Tbs. vegetable oil
- 1 lg. onion, chopped, (1 cup)
- 2 cloves garlic finely chopped
- 3 c. chicken broth
- 1 can/11 oz. white shoepeg or white kernel sweet corn drained
- 1 can/15 oz. great northern beans drained
- 1 can/15 oz. butter beans drained
- 2 tbs. fresh cilantro chopped
- 2 tbs. lime juice
- 1 tsp. ground cumin
- 1/2 tsp. dried oregano leaves
- 1/4 tsp. red pepper sauce
- 1/4 tsp. salt
- 2 C. cooked chicken breast chopped
Instructions
- 1. In 4-quart Dutch oven, heat oil over medium heat. Cook onion and garlic in oil 4-6 minutes, stirring occasionally, until onion is tender.
- 2. Stir in remaining ingredients, except chicken. Heat to boiling, reduce heat. Simmer uncovered 20 minutes. Stir in chicken, simmer about 5 minutes longer or until hot.