White Chicken Chili

• 4 chicken breasts or 2 (12 ounce) cans chicken
• 2 (10 ounce) cans chicken broth
• 1 clove garlic, minced
• 1 cup chopped onion
• 2 (11 ounce) cans white shoepeg corn, undrained
• 2 (4 ounce) cans diced green chilies
• 2 (15 1/2 ounce) cans great northern beans, undrained
• 1 teaspoon ground cumin
• 14 teaspoon ground oregano
• 14 teaspoon crushed basil
• salt & pepper
• white tortilla chips
• monterey jack cheese, shredded
• sour cream
• chopped green onion (optional)

1. Cook chicken in broth with garlic and onions.
2. Remove chicken to cool.
3. Add the next 7 ingredients to broth.
4. Chop chicken and put back in soup mix.
5. Simmer 20- 30 minutes (or longer, depending on richness of broth).
6. To serve, put 1/3 cup of chips in a bowl.
7. Sprinkle with shredded cheese.
8. Ladle chili over chips and cheese.
9. Garnish with more cheese, green onions, sour cream, etc.
10. (I usually cook in crock pot for several hours, but can be cooked on stove top).

chicken breasts, chicken broth, clove garlic, onion, white shoepeg corn, green chilies, great northern beans, ground cumin, ground oregano, basil, salt, white tortilla chips, cheese, sour cream, green onion

Taken from www.food.com/recipe/white-chicken-chili-59019 (may not work)