Serves: 11
Total Calories: 192
Heat oil on medium heat in a 4.5 quart Dutch oven or large , deep skillet. Sauté the chopped onion until translucent.
Cut the chicken into bite-sized pieces and add to the pot, stir in garlic. Cook until chicken is browned.
Rinse and drain the beans. Drain the chilies. Add the beans, chilies and spices to the pot. Stir in chicken broth. Raise heat and bring to a boil.
Combine cornstarch and water in a small bowl and stir together.
Slowly add the water and cornstarch mixture to the boiling chili. Continue to cook until chili is the thickness you like.
You may like to garnish with sour cream and shredded Jack cheese.
This White Chili I recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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