White Chicken Chili

SERVINGS: 6

INGREDIENTS

2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, finely chopped
1 (15-ounce) can garbanzo or Great Northern beans, rinsed and drained
1 (15.5-ounce) can white hominy or whole kernel corn, drained
1 (10-ounce) can VALLEY FRESH®100% Natural White & Dark Chicken, drained
1 (4-ounce) can chopped roasted green chiles
1 (32-ounce) box low-sodium chicken broth
1 small lime, zest grated and juiced
½ teaspoon dried oregano
½ teaspoon ground cumin

DIRECTIONS

1. Heat oil in large saucepan or Dutch oven over medium-high heat. Sauté onion and garlic 3 minutes or until tender.
2. Stir in remaining ingredients. Bring to a boil; reduce heat to low and simmer 10 minutes or until heated through.
3. Serve with desired Toppers (see Cook's Tip below).

Cook's Tips
Chili Toppers: sour cream, jarred salsa verde (green salsa), sliced green onion, fresh cilantro leaves, tortilla chips, and/or chopped avocado. Or make crispy tortilla strips: slice small corn tortillas into thin strips. Quickly sauté them in olive oil in a large skillet until lightly browned; season with garlic salt.