A hearty and delicious white chicken chili that's easy to prepare.
60 minutes, 8 Servings
| 1 pound | Chicken breasts, cooked and shredded or diced |
| 16 oz | Chicken broth |
| 16 oz | Salsa verde |
| 1 can | Black beans, rinsed |
| 2 cans | Cannellini beans, rinsed |
| 2 tsp | Ground cumin |
| 3 Tbsp | Cornstarch |
| 1-2 cups | Frozen corn |
| 1 can | Diced green chilis |
| 1. In a small bowl, mix cornstarch (3 Tbsp) with chicken broth (16 oz). |
| 2. Combine all ingredients, including the broth mixture, in a large pot or slow cooker. |
| 3. Heat through while stirring occasionally. |
| 4. Optionally serve with avocado slices, sour cream, or cilantro. |
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