White Chicken Chili

Servings: 6

Easy

Ingredients

¼ cup butter

1 cup chopped onion

1 clove garlic, finely chopped

1 tablespoon dried basil

½ teaspoon cloves

4 cups cooked chicken, shredded

4 cups chicken broth

1 tablespoon cilantro, chopped

2 teaspoons chili powder

2 cans (16 ounces each) white beans, undrained

Directions

•        Melt butter in a 4 quart Dutch oven over medium heat.
•        Sauté onion and garlic in butter until tender.
•        Stir in remaining ingredients.
•        Heat to boiling, then reduce heat to low.
•        Cover and simmer for 1 hour, stirring occasionally.

Serve hot.  Add blue corn chips (or crusty bread) and a salad for an easy meal.

Beth Radcliff