White Corn Chili

This soup is delicious served over a bed of brown rice.

White Corn Chili

Ingredients

• 1 pound chicken tenders, cut into 1/2 inch pieces
• 1 onion, chopped
• 2 garlic cloves, chopped or minced
• 1 tablespoon avocado oil or light olive oil
• 1 teaspoon cumin
• 1 teaspoon oregano
• 32 ounces Swanson’s Organic Free Range Chicken Broth
• 2 15 1/2 ounce cans white beans
• 1 4 ounce can Ortega Chopped Green Chilies, mild (or a fresh Anaheim chili, broiled to remove skin)
• 1 green pepper, chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup fresh white corn
• 1 cup milk
• 1/2 cup sour cream

Instructions

Saute onion and garlic for 1 minute. Add chicken pieces and cook until pink is almost gone. Add cumin and oregano and cook 1 minute. Add broth, beans, chilies, chopped green pepper, salt and pepper. Simmer for 25 minutes. Add corn and cook 5 more minutes. Remove from heat, cool 10 and add milk and sour cream.

If you want to make it spicy, add a hotter pepper.