Chili is one of my favorite cold weather meals. It's warm, filling and just makes you feel all nice and toasty inside. So why the heck am I posting a chili recipe in May? Because this is a different kind of chili....it has chicken instead of beef, and white beans instead of kidney beans. It's quickly becoming a new favorite of mine. And the best part? It's SO easy to throw together at the last minute!
PS These ingredients can be combined in a crock pot in the morning and then left to cook on low all day as well. The soup also freezes nicely.
White Bean Chicken Chili
2 tbsp vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 (14.5oz) can chicken broth
1 (16 oz) can diced tomatoes with green chiles
1/2 tsp dried oregano
3/4 tsp ground cumin
1 (16 oz) can corn
1 (15 oz) can white beans
1 (7 oz) can diced green chiles
1 lb cooked chicken meat, shredded
1 tbsp cornstarch
1 (18.75 oz) bottle salsa verde
pinch salt and pepper to taste
Heat oil and cook onion and garlic until soft. Stir in broth, diced tomatoes, chiles, salsa verde and spices. Bring to boil, then simmer for 10 minutes. Add corn, chicken and beans. Simmer for 5 minutes. Season with salt and pepper to taste.