White Chicken Chili

 

I love that the weather is cooling off and Fall is here. It is time to start making soups, chili, stews, and chowders. I got this recipe from my sister Kristin last year and everyone who tries it loves it and wants the recipe. It is easy, filling, makes a lot, freezes well, and is so yummy!

White Chicken Chili
Submitted by Kelly Marsden

1 large yellow onion diced
4 large cloves garlic minced
2 7oz. cans of chopped green chilies
1 1/2 lbs. boneless, skinless, chicken breast cooked and chopped (or 3 cans of canned chicken)
4 15oz. cans Northern White beans undrained (Cannellini beans work well too)
4 cups frozen white corn (drained canned corn works well too)
16 oz. sour cream
16 oz. shredded Monterey jack cheese
2 tsp. ground cumin
1 1/2 tsp. ground coriander
1/2 tsp. ground white pepper
4 Tbsp. lime juice
Olive oil and butter to saute with
Chicken broth
Garnish with:
Lime tortilla chips and shredded cheddar cheese

In a large soup pot saute onion and garlic in a little olive oil and butter until onions are translucent. Add green chilies, chicken, beans, corn, sour cream, and spices. Stir in cheese a little at a time. As it heats up slowly add chicken broth if needed to desired thickness. Cook on medium heat for one hour, stirring frequently. Add lime juice right before serving. Serve with lime tortilla chips and shredded cheddar cheese.