This recipe comes from a favorite author, Beth Moore. She shared it via social media a few weeks ago in celebration of her beloved brother Wayne.

I couldn’t wait to try it and it did not disappoint. Super easy recipe that’s full of flavor and just the right amount of kick! I made it on the stove top in a dutch oven, but the recipe could easily be adapted to the crock pot. I topped mine with a bit of cheese and a dollop of sour cream. Enjoy!!

Ingredients

1 tablespoon of oil
1 onion, chopped
1 clove of garlic, minced
1 tablespoon of cumin
1 tablespoon cayenne (this is my addition; leave out or add a bit less if you don’t want the extra heat)
3 cooked chicken breasts cut into bite sized pieces (grab some from your nearest store’s deli counter to make it easy!!)
2 cans white beans, drained
1 can white corn, drained
1 can cream corn
1 can chopped mild chiles
2 cups chicken stock
1 tablespoon dried oregano
1 tablespoon chili powder
1 can diced tomatoes
3-4 tablespoons of mild salsa verde

Optional garnishes:
Sour cream, chopped cilantro, shredded cheese, tortillas, or tortilla strips

Cook onion, garlic, and cumin in hot oil in a dutch oven , uncovered over medium heat. When onion and garlic are tender, stir in chicken. Then add the whole list of ingredients down through the mild salsa verde. Stir to blend. Cover and cook over low heat until the flavors blend and chili is hot.