During my first year of college, this was one of my sister’s signature dishes. Besides hot dogs in croissants and that sour cream chicken casserole (so good! I need to post that) this was definitely one of my favorites. Now that it is below freezing (literally! I’m not exaggerating!), Monday night seemed like a good time to make this. Enjoy!

White Chicken Chili

Ingredients:

1 lb Cooked Shredded Chicken

1 Cup of Chopped Onion

1 tbs olive oil

1 tbs diced garlic

2 cans great northern white beans (or whatever white beans you have)

1 can chopped green chilies

1 ½ tsp cumin

1/2 tsp pepper

Scant amount of cayenne pepper

1-2 cans chicken broth (or more to desired consistency)

2 tbs cornstarch

2 tbs water

Optional Toppings: Monterey Jack Cheese, Sour Cream, Taco Chips

Directions:

Heat olive oil in pan. Cook onion and garlic until translucent. Add chicken, then beans, chilies, seasonings and chicken broth. In a separate bowl combine cornstarch and water. Bring to a boil. Once boiling add cornstarch mixture to chili. Cook until desired thickness.

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