Warning this makes a ton of chili! We each had a good sized bowl and had enough leftover for 6 lunches!
Ingredients:
1.5-2 pounds cooked chicken, shredded
2 small yellow onions, diced
1 teaspoon cumin
1 teaspoon oregano
1 (4oz) can chopped green chilis
1/2 teaspoon salt
1/2 teaspoon chili powder
32-40 ounces low salt, reduced fat chicken broth (I used College Inn-1.5 of the big cartons...I didn't want the leftovers to dry out and it did reduce a bit during cooking)
2 cans cannelloni beans, rinsed and drained
4 garlic cloves, minced
2 cups frozen corn, thawed
2 tablespoons extra virgin olive oil
Directions:
1) Heat a Dutch oven over medium heat, add olive oil and heat. Add onions and cook for 5 minutes, or until translucent. Add garlic, cumin, oregano, salt and chili powder. Stir and cook for 30 seconds.
2) Add broth, chicken and beans. Stir together. Bring to a boil, then reduce heat and simmer for 25 minutes.
3) Add corn and green chilis, simmer 5 additional minutes.
4) Serve and enjoy!! My husband added a dollop of sour cream to his, I meant to add some shredded cheddar cheese for serving and forgot but it was still amazing! We made some garlic ciabatta bread to have on the side as well.
