Simple White Chicken Chili
Published on January 17, 2018
1 teaspoon olive oil
1 medium yellow onion, diced
1 poblano pepper, diced
2 cloves garlic, minced
1 (32 ounce) container chicken broth
1 ½ pounds shredded cooked chicken breast
2 (15.5 ounce) cans washed and drained no-salt-added navy beans
1 (10 ounce) package frozen corn
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon ground black pepper
salt to taste
- Preheat a deep skillet over medium heat. Add olive oil, then onion, poblano pepper, and garlic. Saute until onion is translucent, about 5 minutes. Add chicken broth, shredded chicken, navy beans, corn, cumin, chili powder, pepper, and salt; bring to a boil.
- Reduce heat and simmer for 10 minutes.
Nutrition Facts (per serving)
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