White Bean Chicken Chili

This is soooo good!  It is a great way to use those dry beans, canned corn, canned chicken, etc!  And, it tastes wonderful.  It also freezes well.


White Bean Chicken Chili
Ingredients:

2 tablespoons vegetable oil

1 pound diced, cooked chicken meat (or 1 pint canned)

1 onion, chopped

2 cloves garlic, minced

2 (14.5 ounce) cans chicken broth

1 (16 oz) jar Salsa Verde

1 (16 ounce) can diced tomatoes

1 (7 ounce) can diced green chiles

 1/2 teaspoon dried oregano

1/2 teaspoon ground coriander seed (opt)

1/2 teaspoon ground cumin

2 (15 ounce) can white beans, drained

2 ears fresh corn, or 1 can corn

salt to taste

ground black pepper to taste

Directions:

1. Heat oil, and cook onion and garlic until soft.
2. Stir in broth, salsa verde, tomatoes, chilies, and spices.  Bring to a boil, then simmer for 10 minutes.
3. Add corn, chicken, and beans; simmer 5 more minutes.  Season with salt and pepper to taste.
4. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and either corn chips or broken up tortilla chips.

Note:  If you want to use dry beans, soak overnight, drain, and in a crock-pot, put in the broth, onions, tomatoes, salsa verde, beans and spices.  Let cook during the day.  Just before ready to serve, add chicken, and corn.  Heat through.

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