White Chicken Chili {in broth}

I have seen recipes for White Chicken Chili floating around and I have a confession. I have never eaten White Chicken Chili. I have wanted to, but just never got around to making it. I told myself this year I would do it. And I did. Only it’s not the regular creamy version. It’s a broth version and I loved it. It reminded me of Taco Soup. I loved it topped with plain greek yogurt and shredded cheddar cheese. Then I crunched up some tortilla chips and stuck those in. I love that my family loved it, too.

White Chicken Chili {in broth}

 

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Author: Mandy Bird

Ingredients

• 1 onion, chopped
• 2 cloves garlic, chopped or 1 tsp. minced garlic
• 3 Tbsp. olive oil
• 6 C. chicken broth
• 3 (15 oz.) cans Great Northern beans, drained
• 2 C. cooked chicken, cut into bite sized pieces
• 4 oz. can diced green chiles
• 1 tsp. ground cumin
• salt and pepper to taste
• Garnish: sour cream or plain yogurt, shredded cheddar cheese

Directions

1. In a large pot over medium heat, saute onion and garlic in olive oil until tender.
2. Stir in remaining ingredients except garnish.
3. Bring to a low boil, stirring frequently.
4. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally.
5. Top each bowl with a dollop of sour cream and a sprinkle of cheese.
6. You can also crush some tortilla chips and stir those in, too.

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