White Chicken Chili

Recipe By: Food Storage and Beyond
Serves: 6 - 8 people


Ingredients:
1-2 TBSP vegetable oil
2 TBSP dried onion
1 TBSP garlic powder
1 to 2 tsp cumin
1 qt canned chicken
1 (15-oz) can garbanzo beans, drained and rinsed
1 (15-oz) can white beans (i.e. Great Northern), drained and rinsed
1 (15-oz) can navy beans, drained and rinsed
1 (12-oz) can corn
2 (4-oz) cans chopped green chilies
2 chicken bouillon cubes
1½ cups boiling water
a pinch of cayenne pepper
a pinch of paprika

Optional Toppings: 
shredded cheese (cheddar, monterey jack… whatever is your favorite)
sour cream
salsa
broken up tortilla chips or crunchy tortilla strips

Directions: 
1. In a large pot (or crock pot), heat the vegetable oil and cook the onion, garlic, and cumin.
2. When they are heated through, stir in the chicken to coat it with the seasoning.
3. Saute for about a minute.
4. Then add the beans, corn and chilies.
5. Stir to blend.
6. Combine the chicken bouillon with the boiling water and stir into the chili.
7. Add the cayenne pepper and paprika.
8. Cover and let chili cook over low heat for about 30 minutes, stirring occasionally with a wooden spoon, as both the beans and corn have a tendency to want to stick to the bottom and burn.
9. Serve topped with any of the optional toppings.