Saturday, October 20, 2012

White Chicken Chili




White Chicken Chili

 

1 -2 Tbsp olive oil
1 large sweet onion
4 cloves garlic, pressed
4 cooked chicken breasts, diced
48 oz. non fat/low sodium chicken broth
2 4oz. cans chopped green chilies
1 tsp garlic powder
2 tsp cumin
2 tsp oregano
dash cayenne
1/2 tsp black pepper
3 cans Northern Beans, drained and rinsed
8 oz. frozen corn
shredded Mexican blend cheese, crushed tortilla chips
 
Heat oil in a large soup pot.  Add onions and garlic and saute till tender, about 7 minutes.  Add the chicken, broth, green chilies, cumin, garlic powder, oregano, and cayenne pepper and bring to a boil.  Reduce heat to low, add the beans and corn.  Simmer for about 20 minutes.  Serve in individual bowls topped with crushed tortilla chips and Mexican blend cheese. 

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