Friday, November 9, 2012

Foodie Friday

White Chicken Chili

1  (32 oz.) carton of chicken broth
3 cans cannelini beans (white kidney beans)
1 (12 oz.) jar Salsa Verde
2 cans of corn or 3 1/2 cups frozen corn
2 chicken breasts, cooked and chopped into small pieces, (about 16 oz.)
1 onion, chopped
1 garlic clove, chopped
Cumin, salt and pepper to taste

Saute onion and garlic in stockpot.  Add the remaining ingredients and simmer.  This is quick, easy, and delicious!  

Great way to use leftover roast chicken.  

Foody Fridays

Angelwings & Apronstrings

Have a Blessed Day,
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