This white bean chili is delicious and perfect for those cold days. Add chicken or leave it out depending on your meat eating status. The same goes for using vegetable or chicken broth. I used vegetable broth so the vegetarians and the meat eaters both could enjoy this soup. This was a hit in our house!
Ingredients
- 1 Tablespoon Oil (I used Canola)
- 1/2 onion chopped (optional)
- 2 cloves garlic, minced
- 32 ounce vegetable broth (or chicken)
- 1 can diced tomatoes (I used a tex-mex blend from the Great Value line)
- 1 can (7 oz) green chiles, diced
- 1/2 teaspoon oregano
- 1/4 teaspoon ground cumin
- 1 cup frozen corn
- 15 ounce white beans
- 1 cup chicken, shredded (optional)
- salt & pepper to taste
Instructions
- Heat oil and cook onion and garlic for 2-3 minutes.
- Add broth, tomatoes, chilies, and spices.
- Bring to a boil. Reduce to simmer and cook for around 8-10 minutes.
- Add corn, beans, and chicken if desired.
- Simmer for 5-6 minutes.
- Garnish with tortilla strips, sour cream, and shredded cheese.
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