White Chicken Chili
  • 10 cups chicken broth
  • 8 oz bottle of green taco sauce
  • 2- 4.25 oz cans chopped green chilis
  • ½ tsp cumin
  • 2 cans navy beans, rinsed and drained
  • 2 cups shredded chicken
  • For garnish: diced avocado, finely chopped red onion, fresh cilantro and corn tortillas
  • brown rice, optional
  1. Add the chicken broth and taco sauce to a large pot and begin to bring to a simmer over medium heat.
  2. Stir in the green chilis, cumin and 1.5 cans of navy beans.
  3. The remaining ½ can of navy beans, pop them into a food processor with a little bit of water and puree. Stir this into the pot.
  4. Add in te beans and chicken and simmer for 30-45 minutes. Season with salt to taste.
  5. While the chili is simmering preheat your oven to 375 degrees. Slice some corn tortillas into strips and place them onto a baking sheet. Bake until crisp and golden.
  6. Serve the chili with a scoop of brown rice and top with cilantro, red onion, avocado and crisp tortilla strips.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2015/01/white-chicken-chili/