White Chicken Chili
1 cup chopped onion
1/2 cup chopped red pepper
12 cup chopped yellow pepper
1 jalapeno chili pepper, seeded and chopped
2 TBSP minced garlic
2 tsp ground cumin
1/2 tsp salt
1/2 tsp dried oregano, crushed
1 15-oz cans great northern beans, drained
1 15 ounce can kidney beans, drained
1 15 ounce can diced tomatoes
1 15 ounce can corn, drained
2 1/2 cups chopped, cooked chicken (I baked 2 breasts the night before and then shredded)
1 small can of diced green chiles
3 1/2 cups chicken broth
Shredded Monterey Jack cheese
Broken tortilla chips
In a large sauce pan sautee the onion, sweet peppers, jalapeno pepper, and garlic with a little olive oil until soft.
Stir in chicken broth.
Add cumin, salt, oregano, drained beans, tomatoes, corn and cooked chicken.
Bring to a boil and then reduce heat.
Cover and simmer for 1 hour.
Ladle soup into bowls.
Top each serving with some cheese and tortilla chips, if desired.
I also made Green Chili Cornbread as an accompaniment. It was perfect! CLICK HERE for the recipe.