White Chicken Chili

This is a goody that I ran across. It is starting to get cold here in TN and this sounds like the perfect thing to make for dinner this week. I am not sure if I have altered the recipe or not, but the first time I had this was at Bunko with my good friend, Bethany. Hope you enjoy it as well.
However, if you want to make this dish as easy and as fast as possible, I find that rotisserie chicken is extra juicy and is the perfect texture for this recipe. Plus, it pulls apart into great shreds for this delicious white chicken chili recipe.

White Chicken Chili

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1 medium onion, diced
• 2 cups cooked chicken (I usually use an oven-baked rotisserie chicken from the grocery store to save on time), shredded
• 2 cans Great Northern Beans, drained and rinsed
• 1 can corn, drained
• 1 can (4 ounces) green chilies (optional-sometimes I leave these out)
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1 box (32 ounces) chicken broth
•  salt (to taste)
• Pepper (to taste)
• 1 lime, juice

Directions:

1. In a large pot, saute the onion and cook until it starts to become translucent.
2. Once the onion is done, add shreds of chicken, Great Northern Beans, corn, green chilies (with juice from can), cumin and oregano to the large pot. Stir to combine all of the ingredients and then add the chicken broth.
3. Bring to a boil and simmer for 20-30 minutes to allow the broth to reduce. Add salt and pepper (to taste) and juice from one whole lime. 
4. Leave simmering on stove until ready to serve.
5. Serve with sour cream, shredded Jack cheese, or tortilla chips.