Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
- 1 tbsp olive oil
- ½ onion, chopped
- 1 can Bush's Best White Chili Beans
- 2 cloves garlic, chopped
- ½ cup corn
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1 cup chicken broth
- 2 tsp chili powder
- 1 tsp cumin
- Pinch cayenne pepper
- Cilantro, cheese and sour cream for topping
- Heat the olive oil over medium heat, then add the onion and garlic and cook for 7 minutes, stirring occasionally.
- Add the spices and stir.
- Blend ⅓ of the beans, and add plus the ⅔ whole beans to the chili.
- Add the corn, chicken, broth and bring to a boil.
- Serve hot, topped with fresh cilantro, cheese and sour cream.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/white-bean-chicken-chili/
3.4.3174