White Bean Chicken Chili

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Prep
10 m
Cook
25 m
Ready In
35 mRecipe by Thea “This recipe was passed down from a friend, and now it is one of our favorites! It’s great to make whenever there is left over chicken or turkey around! We pray for colder weather in California just so we can make this soup! You can substitute additional diced tomatoes for the tomatillos. If you would like the soup to be spicier, you can add some red chili flakes or salsa. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.”
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Ingredients
2 tablespoons vegetable oil1 onion, chopped2 cloves garlic, minced1 (14.5 ounce) can chicken broth1 (18.75 ounce) can tomatillos, drained and chopped1 (16 ounce) can diced tomatoes1 (7 ounce) can diced green chiles
1/2 teaspoon dried oregano1/2 teaspoon ground coriander seed1/4 teaspoon ground cumin2 ears fresh corn1 pound diced, cooked chicken meat1 (15 ounce) can white beans1 pinch salt and black pepper to taste
Adjust Servings

Adjust
Metric US Original recipe yields 8 – 10 servings
Directions

Heat oil, and cook onion and garlic until soft.
Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

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