White Chicken Chili
A true comfort food!!!
NEEDED TO COMPLETE:
1 (12.5 oz.) can - Chicken, drained & shredded
1 (11 oz.) can Shoe Peg Corn*, drained
1 (4 oz.) can - Mild Green chilies, drained
Remove seasoning bag and set aside. Rinse beans, place in Dutch oven or large saucepan and cover with water. Bring water to a boil over Med. heat. Reduce heat to low, cover and cook for 1 hour. Drain beans and discard water. Place beans back in the pan; add 7 cups water and the contents of the seasoning bag. Bring to a boil over Med. heat; cover, reduce heat to low and simmer for 1 1/2 - 2 hours or until beans are tender. Add chicken, corn and chilies; simmer for ten minutes. Serves 6.
This soup pairs nicely with my Cornmeal Yeast Bread.
Ingredients: Northern White beans, low-fat/low-sodium chicken soup base, minced onion, celergy flakes, garlic powder, white pepper, parsley, oregano, basil, cumin, Mrs. Dash. *Shoe Peg Corn is a white corn and should be available at your local supermarket. If you can't find it, you can use regular canned corn.
