Sunday, March 21, 2010

White Chili with Chicken, from Amy

*2 tablespoons EVOO
*2 cups cubed cooked chicken
*2 cans (14 1/2 ounces each) white beans, drained and rinsed
(I like to use one can of Navy Beans and one can of Great Northern Beans
*1 cup chicken broth
*1 can (4 1/2 ounces) chopped green chiles
*1/4-1/2 of a small onion, diced
*1 teaspoon ground cumin
*1/2 teaspoon oregano
*1/2 teaspoon garlic powder
*1 can of cor, drained (or 1/2-1 10 oz. bag of frozen corn)


1. Pour EVOO in large soup pot, heat and then add chicken. Cook chicken until browned.

2. Place remaining ingredients in soup; mix well. Bring to boil on medium-high heat.

2. Reduce heat to low; simmer, uncovered 15 to 20 minutes until heated through.

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