White Bean Chicken Chili

White Bean Chicken Chili

3 tablespoons vegetable oil
2 cups diced yellow onion
3 cups boneless, skinless chicken breast cut in bite-size pieces (about 4 breasts)
1 tablespoon finely minced fresh garlic
1 quart Kirkland Signature Organic or Natural Chicken Stock
2 15-ounce cans white beans, drained and rinsed
1 cup frozen com
2 4-ounce cans diced green chiles
2 teaspoons dried oregano leaves
1 teaspoon ground cumin
1 teaspoon ground cofiander
2 tablespoons freshly squeezed limejuice

Chopped fresh cilantro, shredded Monterey Jack, sour cream and crushed tortilla chips, for serving

Heat oil in a 4-quart pot over medium heat. Add onions and sauté just until soft and translucent.
Add chicken and sauté until no longer pink. Stir in garlic and sauté until fragrant, about 30 seconds.
Add chicken stock, beans, corn, chiles, oregano, cumin and coriander. Turn the heat to low and simmer for 20 minutes.

Stir in limejuice. Remove from the heat.

Serve in bowls, garnished with cilantro, shredded cheese, sour cream and/or crushed tortilla chips.
Makes 8 servings.


Tip: Shredded or diced Kirkland Signature rotisserie chicken can be substituted for the chicken breast.