Margaret’S White Chicken Chili

• 2 cups Cooked Chicken
• 3 cans Great Northern Beans (15 Oz Cans), Drained And Rinsed
• 6 cups Chicken Broth
• 1 whole Onion, Chopped
• 1 can Corn (white Or Yellow), Drained
• 1 whole Zucchini, Chopped
• 2 cans Diced Green Chiles (4 Oz Cans), Drained
• 2 cloves Garlic, Minced
• 2 teaspoons Ground Cumin
• 1-1/2 teaspoon Dried Oregano
• 1/4 teaspoons Red Pepper Flakes
• 1 teaspoon Salt
• 1/2 teaspoons Ground Pepper
• TOPPINGS:
• Sour Cream
• Shredded Cheddar Cheese
• Cilantro

1. Tear chicken into bite-sized peices (I cook the chicken in the crock pot on low for 7 to 8 hours and it falls apart easily).
2. Combine beans, broth, and onion in a large pot and bring to a boil. Reduce heat, add the remaining ingredients, and simmer for an hour.
3. Make sure to top this with sour cream, cheddar cheese, and cilantro.
4. This soup is even better if you make it a day ahead of time and then just warm it up before you serve it. Yum!

chicken, beans, chicken broth, onion, zucchini, green chiles, garlic, ground cumin, oregano, ubc, salt, ground pepper, toppings, sour cream, cheddar cheese, cilantro

Taken from tastykitchen.com/recipes/soups/margarete28099s-white-chicken-chili/ (may not work)