This white chicken chili is flavorful, yet mild and features HORMEL® Premium Chicken Breast for an easy and comforting weeknight meal. Garnish with a dollop of sour cream, a sprinkle of grated cheese, or a side of warm cornbread for a hearty meal.
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 Hormel® Premium Chicken Breast, 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
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.
Served with desired toppers.
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