White Chili Chicken
From the kitchen of June Corley
Makes 6 to 8 servings.
INGREDIENTS
- 2 cups chopped onion
- 2 cloves garlic, minced
- 1 T olive oil
- 2 cans (15 oz each) white beans, drained
- 1 can (14.5 oz) chicken broth
- 2 cans (4 oz each) chopped green chilies
- 2 T Italian seasoning
- 4 cups shredded rotisserie chicken
- Shredded jalapeno Monterey Jack cheese
- Salsa
- Chopped fresh cilantro
DIRECTIONS
- Sauté onion and garlic in oil in 4-quart stock pan until onions are tender.
- Stir in beans, chicken broth, chilies and seasoning.
- Bring to boil; Reduce heat and simmer 10 minutes.
- Stir in chicken.
- Garnish each serving with cheese, salsa, and cilantro.