Valley Fresh® White Chicken Chili

Ingredients

2 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, finely chopped

1 (15-ounce) can garbanzo or Great Northern beans, rinsed and drained

1 (15.5-ounce) can white hominy or whole kernel corn, drained

1 (10-ounce) can VALLEY FRESH® 100% Natural White & Dark Chicken, drained

1 (4-ounce) can chopped roasted green chiles

1 (32-ounce) box low-sodium chicken broth

1 small lime, zest grated and juiced

½ teaspoon dried oregano

½ teaspoon ground cumin
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Instructions

Heat oil in large saucepan or Dutch oven over medium-high heat. Sauté onion and garlic 3 minutes or until tender.

Stir in remaining ingredients. Bring to a boil; reduce heat to low and simmer 10 minutes or until heated through.

Serve with desired Toppers (see Cook's Tip below).

Total Time: Under 15 minutes

Preparation Time: Under 15 minutes

Serving Size: 4

Meal Occasion: Lunch

Nutrition 230 cal., 5g total fat (0g sat. fat), 35mg chol., 700mg sodium, 28g carb., 3g fiber, 5g sugar, 16g protein

Valley Fresh® White Chicken Chili

Ingredients

2 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, finely chopped

1 (15-ounce) can garbanzo or Great Northern beans, rinsed and drained

1 (15.5-ounce) can white hominy or whole kernel corn, drained

1 (10-ounce) can VALLEY FRESH® 100% Natural White & Dark Chicken, drained

1 (4-ounce) can chopped roasted green chiles

1 (32-ounce) box low-sodium chicken broth

1 small lime, zest grated and juiced

½ teaspoon dried oregano

½ teaspoon ground cumin

Instructions

Heat oil in large saucepan or Dutch oven over medium-high heat. Sauté onion and garlic 3 minutes or until tender.

Stir in remaining ingredients. Bring to a boil; reduce heat to low and simmer 10 minutes or until heated through.

Serve with desired Toppers (see Cook's Tip below).

Serving Size: 4 - 6

Cook's Tips

Chili Toppers: sour cream, jarred salsa verde (green salsa), sliced green onion, fresh cilantro leaves, tortilla chips, and/or chopped avocado. Or make crispy tortilla strips: slice small corn tortillas into thin strips. Quickly sauté them in olive oil in a large skillet until lightly browned; season with garlic salt.