Growing up as a kid, the definition of chili was both a  small pepper with a very hot flavor and a spicy stew of ground beef usually with beans too. Both meant yummy goodness.  Now chili in our family seems to be synonymous with Monday Night Football.  Our version is a chicken variety with savory mexican spices.  It’s always a hit, even when our team doesn’t win.

Spicy Mexican White Chicken Chili

Ingredients:

2-3 cups shredded chicken (I use rotisserie chicken from the deli section at Sprouts)
2 (15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans
2 cups roasted corn (I use frozen from Trader Joe’s)
1-2 ounces taco seasoning mix (I use part of the envelope from Trader Joe’s)
1 (7 1/2 ounce) can of chopped green chilies (use less if you like a milder chili)
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (14 ounce) can low sodium chicken broth

TOPPINGS

1/2 cup sour cream
chopped green onion (optional)
Monterey jack cheese (optional)

Directions:

Pour beans, corn and chicken in large pot.

In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth.

Pour over top of ingredients and stir together over medium heat.

Simmer for 15-30 minutes.

Serve topped with green onions, sour cream, and jack cheese, if desired.