White Chicken Chili
2 14.5 cans white beans drained and rinsed
1 T canola oil
2 4 ounce cans diced green chilies
1 large onion slices chopped
4 garlic cloves minced
Salt and pepper
1 T cumin
1 1/2 tsp curry powder
1 tsp chili powder
4 cups low sodium chicken broth
2 tsp lime juice
2 1/2 pounds chicken breasts cooked and shredded or you can use a rotisserie chicken and shred it.
Monterey Jack Cheese
Pour canola oil in soup pan. Add chopped onion, minced garlic and diced green chilies. Stir together and let cook for 1 minute. Add cumin, curry powder, and chili powder and stir together. Cook on low for 8-10 minutes and allow seasonings to sweat into chili mixture. Add chicken broth, shredded chicken, white beans and lime juice. Salt and pepper to taste.
Cook on medium heat until it begins to boil. Let simmer for 15 minutes on medium to low heat, stirring occasionally.
Serve over corn tortilla chips and garnish with Monterey Jack cheese and sour cream!!
If you like more of a kick, add a chopped jalapeño or medium green chilies. I'm allergic to jalapeños so I omitted them and I am such a wimp and can't do spicy food so mild green chilies is what I used!!