White Bean Chicken Chili

After a Saturday at the dance studio, I was happy to come home and throw together 

a big batch of White Bean Chicken Chili.

Once fall/winter hits, Eric would happily eat chili every single weekend,  

(I think it's a football thing) and since chili is so easy to make it's a win, win all around!

Ingredients:

1 large yellow onion, chopped

4 cloves garlic, chopped

1 green bell pepper, chopped

4 tablespoons butter

4 tablespoons flour

½ package McCormick White Bean Chicken Chili Seasoning

1 teaspoon ground coriander

2 boxes (32 oz) low sodium chicken stock

2 cans (4 oz) fire roasted green chilies

2 cans (15 oz) cannellini beans

3 chicken breasts, grilled and chopped

1 cup half & half

1 ½ cups shredded monetary jack cheese

2 cups frozen corn

10 shakes jalapeno Tabasco sauce (and more on the side!)

Directions

In a big ol’ soup pot over medium heat, sauté onions, garlic and bell pepper in butter.

Cook for 10 minutes.

Add spices and flour.  Cook for another 3-4 minutes.

Crank up the heat and add chicken stock.  Stir and bring to a simmer.

Reduce heat to medium-low and add green chilies, chicken & beans.  Cook for 10 minutes.

Add half & half, cheese, corn and Tabasco.  Reduce heat to low and simmer for 10 minutes.