SUBMITTED BY: Andrea Plumley Sullivan
Easy White Chili
2 cups chopped onion
2 cloves garlic, minced
1 TBSP olive oil
2 15 oz cans white beans drained (I make my own and keep them in the freezer)
14.5 oz chicken broth
2 -4oz cans diced green chilies
2 TBSP Italian Seasoning
4 cups cubed are shredded fine chicken
1 cup shredded Monteray Jack Cheese
1 cup chunky salsa (mild or hot)
1/2 cup fresh cilantro (I never add this because I usually don’t have it)
In a 4 quart pot, saute the onion, garlic and oil until onions are tender.
Stir in beans, broth, chilies and seasoning. Bring to a boil; reduce heat and simmer 10 minutes.
Stir in chicken; heat through. Garnish each serving with cheese, salsa and cilantro.
Yeilds 8 protien packed servings 🙂
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