Becky’s White Bean Chili

Becky had made a huge vat of white bean chili for a friend that just got done with surgery and we reaped the benefits of the leftovers!  It was so delicious that I had to ask for the recipe to share!  This recipe is for 12-16 servings so if you are making a small batch, just adjust the ingredients accordingly!

 

 

 

Ingredients:

• 7 Cups Chicken Broth (use Kitchen Basics – it is SUPER low sodium!)
• 2 cloves garlic
• 1 onion, chopped
• 1 jalapeño, finely chopped
• 2 tsp cumin
• 2 Tbl olive oil
• 4 cans great northern beans (drained and rinsed)
• 4 small cans green chilies (or for a healthier modification, use fresh roasted!)
• 4 cans shoe peg corn (the smaller, light colored corn) (drained and rinsed)
• 4 chicken breasts
• cheese and cilantro as toppings

Directions:

Cook chicken breasts in water or chicken broth.  Saute in olive oil, garlic, onion, and jalapeño.  Add cumin and cook for a minute or so.  Mix chicken broth, beans, corn, garlic, onion and all together.  Cook for an hour or two.  Shred the chicken and add just before serving.  Serve with cheese and cilantro as toppings.  [serves 12-16]