My family likes White Chicken Chili. Me? Not so much. But I make it for them because I love them. And then I have salad for dinner. (True story.)
3 tablespoons olive oil
1 onion, diced
4 garlic cloves, minced
1 generous tablespoon taco seasoning mix
3 cups shredded cooked chicken (I used 2 – 3 cans of chicken, from Costco)
2 (4 oz each) cans chopped green chilies, undrained
2 (15 oz each) cans cannellini beans, drained
4 cups chicken broth
2 tablespoons corn flour (I used corn starch)
1/2 cup heavy cream
1 (14.75 oz) can corn
shredded Monterey Jack cheese
1 In a large soup pot or Dutch Oven, heat olive oil over medium high heat. Stir in onion, garlic, taco seasoning and cook stirring often until onion starts to soften, about 3 minutes. Add chicken and stir to combine. Add chilies, beans, and chicken broth. Add a few dashes of hot sauce and stir. Bring mixture to a gentle boil.
2 Combine corn flour and heavy cream in a small bowl and whisk together until you have a thick paste. Pour into soup and stir. Let chili cook for about 10 minutes or until thickened. Add corn and stir in, letting cook for 2 additional minutes. Add salt if needed.
3 Serve with desired toppings.
recipe from The Pioneer Woman
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