17 Bean White Chicken Chili

• 1 pound Assorted Dried Beans, Cooked According To Package Directions
• 5 cups Chicken Broth
• 3 whole Chicken Breasts
• 3 Tablespoons Cold Water
• 3 Tablespoons Cornstarch
• 1 cup Corn
• 1 whole Bell Pepper, Chopped
• 1/2 whole Large Onion, Chopped
• 2 cloves Garlic, Minced
• 1 can (4 Oz. Can) Diced Green Chiles
• 1 whole Tomato, Chopped
• 1/2 whole Lime Squeezed
• 1 Tablespoon Cumin
• 1 Tablespoon Chili Powder
• 1 teaspoon Oregano
• 1 teaspoon Coriander
• 1/4 teaspoons Crushed Red Pepper
• 1/4 teaspoons Pepper
• 1 bunch Cilantro, Chopped
• Salt To Taste

1. Cook your beans according to package directions.
2. Add the broth to a large pot and bring to a boil. Add in the chicken and cook through.
3. Shred chicken and set aside.
4. Mix together the water and cornstarch. Add to the broth and boil for a minute until slightly thickened.
5. Add the chicken back into the broth along with the corn, bell pepper, onion, garlic, chiles, tomato, and lime.
6. Add in the spices: the cumin, chili powder, oregano, coriander, crushed pepper, and pepper.
7. Add the cooked beans into the chili along with the cilantro.
8. Salt to taste and let simmer on low heat covered until ready to eat.

beans, chicken broth, chicken breasts, water, cornstarch, corn, bell pepper, onion, garlic, green chiles, tomato, lime squeezed, cumin, chili powder, oregano, coriander, ubc, ubc, cilantro, salt

Taken from tastykitchen.com/recipes/soups/17-bean-white-chicken-chili/ (may not work)