White Chili

Prep: 5 mins

Cook: 25 mins

Total: 30 mins

Servings: 2

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

• 1 tablespoon olive oil

• 1 medium onion, diced

• 1 can (4.5 ounces) diced green chiles

• 1 cup frozen corn kernels

• 1 can (15 ounces) Great Northern beans, rinsed and drained

• 4 cups low-sodium chicken broth

• Salt and black pepper, to taste

• Chopped fresh cilantro, for serving (optional)

Preparation:

1. Heat the olive oil in a large pot over medium heat. Add the chicken and cook until browned on all sides, about 5 minutes.

2. Add the onion, green chiles, corn, and beans to the pot. Stir to combine.

3. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.

4. Season the soup with salt and black pepper to taste. Ladle the soup into bowls and garnish with cilantro, if using.

ENJOY!!!