White Chicken Chili



During the recent ice storm this week, I made this dish. It is perfect for cold weather. If you have never made white chili, this is a hit!

                   -----Michael Thompson CBYC creator

    



1          medium onion, peeled and diced
2          cloves garlic, crushed
1          tbsp olive oil
2          cups cooked boneless skinless chicken breast, shredded
1          10 3/4 oz can condensed cream of chicken soup
1 1/2    cups chicken broth
1          15 oz can shoe peg corn
1          15 oz can white beans (great northern, navy, or cannellini
1          4.5 oz can diced chiles
2          tsp ground cumin
1          tsp dried oregano
1/3       tsp cayenne pepper
1/2       tsp salt
1          tsp white pepper
1          tbsp chopped fresh cilantro
1          tbsp lime juice
1          8 oz sour cream
2          cups shredded cheese (combination of any of the following: cheddar cheese, colby jack, monterey
            jack, or pepper jack)


In a large stockpot saute onion and garlic. Combine all ingredients except sour cream and cheese. Cook over medium heat for 30-45 minutes, stirring occasionally.

Stir in sour cream and cheese until blended, and cook for additional minutes. Garnish with tortilla chips, fresh cilantro and cheese.