White Chicken Chili {in broth}

I have seen recipes for White Chicken Chili floating around and I have a confession. I have never eaten White Chicken Chili. I have wanted to, but just never got around to making it. I told myself this year I would do it. And I did. Only it's not the regular creamy version. It's a broth version and I loved it. It reminded me of Taco Soup. I loved it topped with plain greek yogurt and shredded cheddar cheese. Then I crunched up some tortilla chips and stuck those in, too. I love that my family loved it, too.

Printable Version

Ingredients

1 onion, chopped

2 cloves garlic, chopped or 1 tsp. minced garlic

3 Tbsp. olive oil

6 C. chicken broth

3 (15 oz.) cans Great Northern beans, drained

2 C. cooked chicken, cut into bite sized pieces

4 oz. can diced green chiles

1 tsp. ground cumin

salt and pepper to taste

Garnish: sour cream or plain yogurt, shredded cheddar cheese

Directions

• In a large pot over medium heat, saute onion and garlic in olive oil until tender. 
• Stir in remaining ingredients except garnish.
• Bring to a low boil, stirring frequently.
• Reduce heat to low; cover and simmer 30 minutes, stirring occasionally.
• Top each bowl with a dollop of sour cream and a sprinkle of cheese. 
• You can also crush some tortilla chips and stir those in, too.