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Simple and Fresh White Chili

By: Simple, Fresh & Healthy Cookbook, by Linda Hafner

When you need a yummy, hearty meal that can be ready in a flash this easy chili recipe is the perfect choice. Use your left over chicken, make a batch to freeze and use later, there are tons of reasons to make this Simple and Fresh White Chili.


  • 2 cans (15-ounce) Great Northern Beans, rinsed and drained
  • 2 packages (10-ounce) frozen sweet corn
  • 2 cans (14-ounce) fat free, lower sodium chicken broth
  • 3 garlic cloves, minced
  • 1 cup onion, chopped
  • 2 cans (5.75-ounce) chopped green chilies, drained
  • 2 teaspoons ground cumin
  • 1/4 teaspoon ground cloves
  • 1/4 cup dry white wine (optional)
  • 1 tablespoon fresh cilantro, chopped
  • 4 cups cooked chicken, shredded or cut into pieces
  • Garnish:
  • 1 cup Monterey Jack or cheddar cheese
  • 1/4 cup additional fresh cilantro, chopped


  1. In a large pot combine beans, corn, chicken broth, garlic, chilies, spices, wine and onion.
  2. Leave the chicken and garnish ingredients on the side for now.
  3. Place pot over medium heat and simmer for about 15 minutes.
  4. Add the chicken and cook until heated through - no longer.
  5. Ladle the chili into individual bowls and top with shredded cheese and cilantro.

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