White Chicken Chili
Tami B.
Yield: 8-10 servings
2 c. shredded cooked chicken
2 c. chicken broth
1 can corn (undrained)
2 cans Great Northern beans (undrained)
1 medium can diced green chilies
1 medium chopped white/yellow onion
1 c. water
½ TB garlic powder
½ TB oregano
1 TB cumin
In large pan, sauté onion in butter. Add all remaining ingredients. Bring to a boil then reduce to medium heat. Simmer 30 minutes, adding more water if needed. Remove from heat and add 16 oz. sour cream. Stir well. Serve with tortilla chips (crushed or for scooping) and topped with shredded cheese.
