Ingredients:1. 1 large sweet onion, diced
2. 2 garlic cloves, minced
3. 2 tablespoons olive oil
4. 4 cups shredded cooked chicken
5. 2 (14 1/2-oz.) cans chicken broth
6. 2 (4.5-oz.) cans chopped green chiles
7. 1 (1.25-oz.) package white chicken chili seasoning mix*
8. 3 (16-oz.) cans navy beans
Toppings:
Sour cream, shredded monterey Jack cheese, fresh cilantro leaves
Method:
Sweet onion and garlic in hot oil in a large Dutch oven over medium-high heat 5 minutes or until onion is tender. Stir in chicken, next 3 ingredients, and 2 cans navy beans. Coarsely mash remaining can navy beans, and stir into chicken mixture. Bring to a boil, stirring often; cover, reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes. Serve with desired toppings.
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