A white chicken chili featuring garbanzo beans, canned chicken, hominy, and roasted green chilies is a hearty and flavorful meal that is perfect for cold weather days.
|2||tablespoons olive oil|
|1||large onion, chopped|
|2||cloves garlic, finely chopped|
|(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|
Heat oil in large saucepan or Dutch oven over medium-high heat. Sauté onion and garlic 3 minutes or until tender.
Stir in remaining ingredients. Bring to a boil; reduce heat to low and simmer 10 minutes or until heated through.
Serve with desired toppings.
*Minimally processed. No artificial ingredients.