White Chicken Chili

• 1 Tablespoon Grapeseed Oil
• 1 Yellow Onion, Coarsely Chopped
• 6 ounces, weight Canned Fire Roasted Diced Green Chilies, Drained
• 1 can White Kidney Beans (15.5 Oz Cans), Drained
• 2 cans White Northern Beans (15.5 Oz Cans), Drained
• 3 cans Chicken Broth (15.5 Oz Cans)
• 3 Cooked Chicken Breasts, Shredded
• 1 cup Frozen Corn
• 1 teaspoon Cumin

1. 1. Begin in heating the oil over medium heat in a large stockpot.
2. 2. Then add the chopped onion and saute until the onion becomes translucent.
3. 3. Add peppers and beans to the pot, while stirring.
4. 4. Add the chicken broth, and return soup to boiling. Once boiling add the chicken, corn and cumin.
5. 5. Stir to combine and heat through. Then you can serve or keep it at a low simmer until you are ready.
6. Serving suggestions: Top each bowl with sliced avocado or cheesy jalapeno bread.

grapeseed oil, yellow onion, green chilies, beans, white northern beans, chicken broth, chicken breasts, cumin

Taken from tastykitchen.com/recipes/soups/white-chicken-chili-19/ (may not work)