White Chicken Chili

spacer 2 onions, chopped
2 garlic cloves, chopped
3 cups chicken broth
1/2 tsp ground coriander
2 Tbsp lime juice
1 tsp ground cumin
1/2 tsp dried oregano leaves
1/4 tsp tabasco
1/4 tsp salt
1 can white shoepeg corn (11 oz), drained
2 cans great northern beans (15/16 oz each), drained
2 cups cooked chicken breast, chopped
salsa verde

In Dutch oven, cook onions and garlic in oil, stirring occasionally, until onions are tender.

Stir in remaining ingredients except chicken and salsa verde. Heat to boiling; reduce heat.

Simmer uncovered 20 minutes.

Stir in chicken; heat until hot.

Serve with salsa verde.

From BC 147 (Soup and Crock Pot Meals) pamphlet

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Copyright © 1999 Joan Schraith Cole.
Updated February 1, 1999

Graphics from Ann-S-Thesia CD