White Chili with Chicken

• 30 ounces white beans canned
• 1 tablespoon vegetable oil
• 2 pounds chicken breast halves, boneless, skinless cut into 1 inch cubes
• 1 medium sweet vidalia onions diced
• 3 cloves garlic minced
• 4 each tomatillos husks and stem ends removed, finely chop (opt)
• 16 ounces white corn frozen
• 2 teaspoons cumin
• 1/2 teaspoon oregano
• 4 ounces green chili peppers, canned
• 1 1/2 cups chicken broth
• 1 x juice of one lime
• 1/2 cup cilantro chopped
• 1 x garnish as desired

1. Place beans and their liquid in a large pot over low heat.
2. Heat the oil in a skillet and saute the onion and garlic until golden.
3. Add the chicken and saute until lightly browned.
4. Stir the chicken mixture into the bean pot along with the tomatillos, corn, cumin, oregano, green chilies and chicken broth.
5. Simmer uncovered 20 minutes.
6. Just before serving, stir in lime juice and cilantro.
7. Serve, if desired, with garnishes such as chopped red onion, grated Monterey Jack cheese, sliced jalapeno peppers and chunks of avocado.

white beans, vegetable oil, chicken breast halves, sweet vidalia onions, garlic, chop, white corn, cumin, oregano, green chili peppers, chicken broth, lime, cilantro

Taken from recipeland.com/recipe/v/white-chili-chicken-41937 (may not work)