White Bean And Chicken Chili

• 2 Tablespoons Olive Oil
• 1 Large Onion, Chopped
• 5 cloves Garlic, Minced
• 16 ounces, weight Chicken, Cooked And Shredded
• 1 teaspoon Salt
• 1 Tablespoon Ground Cumin
• 1 Tablespoon Dried Oregano
• 1 teaspoon Beau Monde Seasoning
• Fresh Ground Pepper, to taste
• 2 Tablespoons Chili Powder
• 2 cans (15 Oz. Size) Cannellini Beans
• 1 Bunch Kale
• 2 cups Frozen Roasted Corn Kernels (Trader Joe's Has A Good One), Thawed
• 4 cups Chicken Stock
• 3 Tablespoons Flour
• 1 teaspoon Sriracha
• 1/2 cups Fresh Cilantro, Roughly Chopped
• 1/2 cups Mexican Blend Shredded Cheese
• 1/2 cups Light Sour Cream

1. In a large pot or Dutch oven, heat the oil over medium high heat. Add the onion and cook until translucent. Add garlic and cook 30 more seconds. Add chicken and dry seasonings. Cook for 5 minutes and stir until everything is well combined.
2. Add in beans, kale, corn and chicken stock. Bring mixture to a simmer. Add in flour and mix well. Stir in Sriracha. Simmer uncovered for 25 minutes. Add in salt and pepper to taste.
3. Serve chili with cilantro, cheese and a dollop of sour cream.

olive oil, onion, garlic, weight chicken, salt, ground cumin, oregano, ground pepper, chili powder, beans, kernels, chicken, flour, sriracha, fresh cilantro, shredded cheese, sour cream

Taken from tastykitchen.com/recipes/soups/white-bean-and-chicken-chili/ (may not work)