Ingredients
2 tablespoons canola oil
1 large white onion, chopped
2 red bell peppers, seeded and chopped
4 cloves garlic, minced
2 pounds boneless chicken, cooked and cubed
1 can (29 oz.) Libby's Jumbo-Can Whole Kernel Sweet Corn, drained
2 cans (15 oz.) garbanzo beans, drained
2 cans (4.5 oz.) chopped green chiles
2 boxes (32 oz.) chicken broth
1 tablespoon cumin
2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups milk
chopped fresh cilantro (for topping)
shredded monterey jack cheese (for topping)
tortilla chips (for serving)
2 tablespoons canola oil
1 large white onion, chopped
2 red bell peppers, seeded and chopped
4 cloves garlic, minced
2 pounds boneless chicken, cooked and cubed
1 can (29 oz.) Libby's Jumbo-Can Whole Kernel Sweet Corn, drained
2 cans (15 oz.) garbanzo beans, drained
2 cans (4.5 oz.) chopped green chiles
2 boxes (32 oz.) chicken broth
1 tablespoon cumin
2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups milk
chopped fresh cilantro (for topping)
shredded monterey jack cheese (for topping)
tortilla chips (for serving)
Instructions
1. Heat oil in large pot over medium. Add onion, peppers and garlic; sauté 8 minutes. Add chicken, corn, beans, chiles, broth, cumin, chili powder, salt and pepper. Bring to boil, then reduce heat, cover, and simmer 10 minutes.
2. Stir in milk; heat until hot and ready to serve. Garnish with cilantro, cheese and chips (optional).
1. Heat oil in large pot over medium. Add onion, peppers and garlic; sauté 8 minutes. Add chicken, corn, beans, chiles, broth, cumin, chili powder, salt and pepper. Bring to boil, then reduce heat, cover, and simmer 10 minutes.
2. Stir in milk; heat until hot and ready to serve. Garnish with cilantro, cheese and chips (optional).
