#rainbowdelicious

A comforting and flavorful White Chicken Chili with Corn that combines tender chicken, white beans, and corn in a delicious broth seasoned with aromatic spices. Topped with melted Monterey Jack cheese, fresh cilantro, and a squeeze of lime for a delightful and colorful bowl of goodness.

Ingredients: 1 lb boneless, skinless chicken breasts, cooked and shredded. 2 cans white beans, drained and rinsed. 1 can corn kernels, drained. 1 onion, diced. 2 cloves garlic, minced. 1 can green chilies. 4 cups chicken broth. 1 teaspoon cumin. 1 teaspoon oregano. 1/2 teaspoon chili powder. Salt and pepper to taste. 1 cup shredded Monterey Jack cheese. Fresh cilantro, chopped, for garnish. Lime wedges, for serving.

Instructions: In a large pot, saut diced onion and minced garlic until softened. Add shredded chicken, white beans, corn, green chilies, chicken broth, cumin, oregano, chili powder, salt, and pepper. Bring the mixture to a simmer and let it cook for 20-25 minutes, allowing the flavors to meld. Stir in shredded Monterey Jack cheese until melted and well combined. Serve hot, garnished with fresh cilantro and lime wedges.

Prep Time: 15 minutes

Cook Time: 25 minutes