White Bean Chicken Chili

My husband specifically requested chili last night, and I was just not in the mood for any red chilis so I decided to make a white one. I perused the internet forever and finally combined 3 different recipes worth of ingredients and directions into my own concoction! It came out FABULOUS!! And I was pretty proud of myself since I winged it and it still came out delicious :-)

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.