This is one of our very favorite comfort foods. It is so nice on a COLD day!
You can make this chili as hot or as mild as you want to because it really depends on how spicy the salsa is that you buy for the recipe. Serve it up with blue tortilla chips and it’s especially yummy served in bread bowls!
2 medium onions (finely chopped)
2 Tbsp. oil
Bottled green salsa (1-2 cups, as mild or hot as you would like)
2 (15oz.) cans corn, drained
2 (15oz.) cans white beans, drained and rinsed
2 (14oz) cans chicken broth
4 c. chicken, cooked, shredded
2 Tbs. lime juice
1 tsp ground cumin
dash chili powder (optional)
1/2 tsp. ground black pepper
2 c. shredded Monterey Jack cheese
In a large saucepan, cook onion in hot oil over medium heat. After it is carmalized a little bit, add the green salsa. Heat for about 3 minutes. Stir in corn, beans, broth, lime juice, cumin, chili powder and pepper.
Cover and simmer on low for about 10 minutes, stirring occasionaly. (You can also combine all the ingredients, except for the cheese, in a crock pot on high for 4 hours… that is the way we like it best!)
About 10 minutes before serving, add the cheese and stir until melted.