Recipe By : Cook Healthy, Cook Quick - Oxmoor House
Serving Size : 10 Preparation Time :0:30
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
31 1/2 ounces chicken broth -- low sodium
19 ounce can cannellini beans -- drained and divided
16 ounce can navy beans -- drained and divided
4 chicken breast halves without skin -- cooked and
chopped*
1 cup chopped onion
16 ounces frozen white corn
4 ounces green chiles -- chopped
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1/4 teaspoon ground red pepper
* Chicken breast should be skinned before cooking and cooked without
salt.
1. Place 1 cup broth, 1/2 cup cannellini beans, and 1/2 cup navy beans
in container of an electric blender or food processor; cover and process
until smooth.
2. Place bean mixture, remaining broth, remaining cannellini beans,
remaining navy beans, chicken and remaining ingredients in Dutch oven.
Bring to a boil; cover, reduce heat, and simmer 30 minutes. Ladle chili
into individual bowls.
