White Chicken Chili

재료

1-2 tablespoons olive oil

1/2 cup onion, finely chopped

4 garlic cloves, minced

1 (4 oz) can mild diced green chilies (I use 2 tablespoons)

1 tablespoon cumin

1 teaspoon dried oregano

1 teaspoon dried parsley

3/4 teaspoon chili powder

1/2-1 teaspoon salt

3 (15.5 oz) can great Northern beans, drain 2 of the cans but not the 3rd

1 cup frozen corn

2 cups cooked chicken, shredded or cubed

4 cups chicken broth

1 cup sour cream

방향

Combine oil, onion, garlic, and green chilies in large pan. Sauté until tender. Stir in spices, beans, corn, chicken and broth until heated. Stir in sour cream. Garnish with shredded Monterey Jack cheese, sour cream, corn tortilla chips, salsa, or avocado.

노트

1-2 cans Kirkland chicken can be used if desired. You can also add some Monterey Jack cheese to the soup when adding the sour cream if desired.

Everything but Gluten by Michelle Lowe but adapted by Bonnie