1/2 onion, chopped
Juice of 1/2 lime (optional)
1 14 oz can chicken broth
1 15 oz can white beans (drained)
1 15 oz can pinto beans (drained)
1 4 oz can diced green chiles
1/2 cup frozen white corn
Salt & Pepper
Garnish:
tomatoes
sour cream
cheese
Cook and shred chicken breasts, place in a large pot. Sautee onion over medium heat, add to pot. Add chicken broth, lime juice, beans, chiles and corn. Over medium-high heat, bring mixture to a boil. Reduce heat, simmer for 15-20 minutes. Season with salt and pepper, serve with garnishments.
Source: Elise Hansen
1 14 oz can chicken broth
1 15 oz can white beans (drained)
1 15 oz can pinto beans (drained)
1 4 oz can diced green chiles
1/2 cup frozen white corn
Salt & Pepper
Garnish:
tomatoes
sour cream
cheese
Cook and shred chicken breasts, place in a large pot. Sautee onion over medium heat, add to pot. Add chicken broth, lime juice, beans, chiles and corn. Over medium-high heat, bring mixture to a boil. Reduce heat, simmer for 15-20 minutes. Season with salt and pepper, serve with garnishments.
Source: Elise Hansen
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