Green Chile-White Bean Chicken Stew

• 1 teaspoon canola oil
• 1 cup diced onion (about 1 medium)
• 2 garlic cloves, minced
• 3 (4.5-ounce) cans chopped green chiles, undrained
• 2 (15-ounce) cans Great Northern beans, rinsed and drained
• 1 (32-ounce) container fat-free, less-sodium chicken broth
• 3 cups diced cooked chicken breast
• 1 cup frozen corn, thawed
• 1/2 cup (2 ounces) shredded 2% reduced-fat sharp Cheddar cheese
• 1/2 cup reduced-fat sour cream
• 3 tablespoons sliced green onions

1. Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; saute 3 minutes. Stir in green chiles and next 4 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes.
2. Ladle soup into individual bowls, and top evenly with cheese, sour cream, and green onions.

canola oil, onion, garlic, green chiles, cans great northern beans, chicken broth, chicken breast, frozen corn, cheddar cheese, sour cream, green onions

Taken from www.myrecipes.com/recipe/green-chile-white-bean-chicken-stew (may not work)