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My White Chicken Chili
My White Chicken Chili

Before you jump to My White Chicken Chili recipe, you may want to read this short interesting healthy tips about Goodies that offer You Energy.

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Certain foods made from whole grains are great for a easy snack. Starting your morning with a piece of whole grain toasted bread can give you that added boost you need to get going. Eating on the run can be more healthy with whole grain chips and crackers. Make the shift from refined products including white bread to the healthier whole grain choices.

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We hope you got benefit from reading it, now let’s go back to my white chicken chili recipe. You can have my white chicken chili using 21 ingredients and 5 steps. Here is how you do it.

The ingredients needed to prepare My White Chicken Chili:
  1. Get 2 cloves garlic minced
  2. Use Kosher salt
  3. Prepare 1 tbsp olive oil
  4. Prepare 3 boneless skinless chicken breast or tenders (shredded)
  5. You need 4 slices bacon (cooked then chopped)
  6. Provide 5 cups low sodium chicken broth or chicken soup base
  7. Prepare 1 cup jalapenos minced (I use Mezzetta)
  8. Prepare 1 cup Great Northern beans canned (drained) or cooked
  9. Take 1 (4.5 oz) can green chilies
  10. Take 1/2 tsp cumin
  11. Get 1/2 tsp oregano
  12. Prepare 1 tsp chili powder
  13. You need 1/4 tsp paprika
  14. Take 1 1/2 cup frozen corn
  15. Prepare Freshly chopped cilantro
  16. Prepare to taste Black pepper
  17. Take 1/4 cup crushed tortilla chips
  18. Use 1/2 cup sour cream
  19. Get 1 (7 oz) bag shredded mozzarella cheese
  20. Prepare 1 medium yellow onion diced
  21. Prepare 1/2 cup Fiesta blend cheese for garnish
Steps to make My White Chicken Chili:
  1. In a pan cook bacon. Drain on paper towel.
  2. In a large pot, over medium heat, heat oil. Add onion and jalapenos and cook until soft, about 5 minutes. Add garlic, chili powder, oregano, paprika and cumin and cook until fragrant, 1 minute. Add green chilis, chicken, broth and season with salt and pepper. Add the bacon. Bring to a boil, then reduce heat and simmer, covered, 10 to 12 minutes, until chicken is tender and cooked through.
  3. Transfer chicken to a plate and shred with two forks. Return to pot and add white beans and corn and mozzarella cheese. Bring to a simmer and let cook, 10 minutes.
  4. Add cheese, sour cream and I make a cilantro and green onion mixture to go on top of chili.
  5. Note** if it's to soupy for you, you can add cornstarch to cold water and put it in your soup.

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