White Chicken Chili

Scrumptious Sunday is hosted by ME at Mercedes Rocks 🙂

Scrumptious Sunday Eighth Edition: Chili

Photo by Ann Isbell

Ingredients

• 2 tablespoons olive oil
• 2 onions, chopped
• 4 cooked, boneless chicken breast half, chopped OR shredded
  
• 2 (14.5 ounce) cans chicken broth
• 2 (14.5 ounce) cans Rotel: tomatoes & green chilis
  
• 5 (14.5 ounce) cans great Northern beans, undrained (to thicken your chili~you may want to puree two cans of the beans)
• 1 teaspoon cayenne pepper
  
• 1 (1 1/4 ounce) envelope white chicken chili seasoning mix (McCormick)

Garnishes (you choose)

• Shredded Monterey Jack cheese
• Sour Cream
• Plain Yogurt
• Cilantro
  

Directions

1. Heat the oil in a large pot over medium heat. Add the onions and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, Rotel tomatoes & green chilis, cayenne pepper, and white chicken chili seasoning mix and bring to a boil.
2. Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly.
   
3. Pour into individual bowls and top with your choice: shredded cheese, sour cream, plain yogurt, or cilantro
   
4. Might serve with tortilla chips or mexican cornbread

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