White Bean Chicken Chili
From the kitchen of Brenda Landress
Ingredients
3 boneless, skinless chicken breasts
3 cans white kidney beans (cannellini)
2 cans chicken broth
1 large onion, chopped
1 cup salsa
1 1/2 teaspoons chili powder
1 teaspoon black pepper
1 teaspoon sugar
1/2 teaspoon cayenne pepper
1 teaspoon salt
sour cream
mozzarella cheese
Directions
Cook chicken and chop or shred. In a large pot, add chicken and next 3 ingredients. Bring to a boil.
Stir in salsa and next 5 ingredients. Reduce heat and simmer for 30 minutes, stirring occasionally.
Thicken with cornstarch-water (1/4 cup water and 1 tablespoon cornstarch) mixture for desired consistency.
Let simmer another 20-30 minutes.
Spoon into bowls and top with cheese and sour cream.
