White Chicken and Corn Chili

Course : Chili
Serves: 4
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1 tablespoons olive oil
4 medium green onions thinly sliced
3 medium red pepper roasted quarters, diced
9 ounces green chilies chopped , drained
1 cup chicken broth low-sodium
16 ounces white beans drained
1 1/2 cups corn kernels frozen
1/2 cup cilantro chopped
4 cloves roasted garlic peeled and mashed
2 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon dried oregano crumbled
2 1/2 cups roasted chicken diced
1/4 cup sour cream

Preparation / Directions:

In a large skillet, heat the oil over medium heat. Add the green onions; cook until tender, about 2 minutes. Stir in red pepper, chilies, broth, beans, corn, cilantro, garlic, lime juice, salt, and oregano. Bring to a boil. Reduce heat to low, cover, and simmer until heated through, about 5 minutes. (Add a little water if mixture is too thick.) Stir in chicken and cook just until heated through, about 4 minutes longer. Ladle into bowls, dollop with sour cream, and serve.

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