White Chicken Chili

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Have you ever just tried a cup of soup that is just full of pure awesomeness? You guys will likely love this recipe. It's easy and quick to make. You throw most of the ingredients in the pot, cook it for 20 minutes, and then add sour cream, cheese, and tortilla chips right at the end. Well, this one is hands down a winner for me this winter season. It's yummy in the tummy! My hubby could not stop eating and said it was a magical White Chicken Chili he could not get enough of. 


Ingredients
  • 3 boneless skinless chicken breasts, diced into 1/2" pieces
  • 1 small yellow onion, diced
  • 1 tbsp olive oil
  • 2 cloves garlic, finely minced
  • 14.5 oz can of chicken broth
  • 48 oz jar Great Northern Beans drained and rinsed
  • 7oz can of diced mild green chilies
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp pepper
  • 1/4 tsp. cayenne pepper
  • 1 tbsp of fresh cilantro (or if you freeze your cilantro then just 1 cube)
  • 1 15.5 oz corn
  • 1 cup sour cream
  • tortilla chips, Monterrey Jack, or Mexican Blend cheese for serving



Directions
  1. Heat olive oil in a 6-quart Dutch oven over medium heat. Once the oil is hot add diced chicken and onion. Sautés until chicken is no longer pink about 6 minutes. 
  2. Add garlic and sauté for 30 seconds longer. 
  3. Add chicken broth, beans, green chilies, cumin, oregano, and peppers. Bring mixture to boil, then reduce heat to medium-low for 10 minutes.
  4. Stir in corn and cilantro, and cook for an additional 5 minutes. 
  5. Turn off the heat and stir in sour cream. Serv with your favorite toppings: Monterrey Jack cheese, and tortilla chips.




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