White Chicken Chili
1 TB vegetable oil
2 medium onions, chopped (approx 1 cup)
2 cloves garlic, finely chopped
2 cups chopped chicken breast
3 cups chicken broth
2 TB chopped fresh cilantro or ½ teaspoon ground coriander
2 TB lime or lemon juice
3 tsp ground cumin
1 tsp chili powder
½ tsp dried oregano leaves
1 tsp honey
1 can (15 oz) whole kernel corn, undrained
1 can (15 oz) or 2 cups of great northern beans, drained
1 can (15 oz) or 2 cups butter beans, (or large lima beans)
drained
Crushed tortilla chips
Fresh diced tomatoes
Shredded cheese (cheddar or Mexican blend)
Sour Cream
- Heat oil in 4-quart Dutch oven over medium heat. Cook onions and garlic in oil, stirring occasionally, until onions are tender. Add chicken & cook until done.
- Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered 20 minutes.
- Serve hot and garnish with corn tortilla chips, diced tomatoes, shredded cheese, and sour cream if desired.
I usually double the recipe because it makes great leftovers
and freezes well.
