White Bean Chili a la Stonies

ingredients

1 onion, chopped (use a big onion, especially if Casey’s around - she loves those onions...)
2 garlic cloves, finely chopped (a third clove never hurt anyone...)
1 tablespoon olive oil (a generous tablespoon... even though I know you would anyways, you never skimp on the good stuff.)
5 cooked chicken breasts, cut into pieces (I usually just poach the chicken, don’t overcook it because it’ll keep cooking in the chili)
3 cans beans (cannellini), undrained
1 package frozen white corn
2 cans green chilies, chopped
1 can chicken broth (this is optional in my book - if you like your chili nice and thick, you def don’t need much chicken broth...)
2 teaspoons ground cumin
1 teaspoon chili powder
salt and pepper to taste
optional toppings: jack cheese (not really optional - kind of a must), tortilla chips, sour cream, salsa, cilantro

directions

Sauté the onion and garlic in the olive oil in a large pot. Once they start to get soft, add the cans of beans (undrained), corn, chiles and seasonings to the pot. Crank up the heat and let the chili get nice and warm. Depending on how thick you want your chili, add some chicken broth to thin it out to the desired consistency. Add in the chicken and cook chili on low heat until you’re ready to have your taste buds blown away. Serve over crushed chips and top with jack cheese, sour cream, salsa and cilantro if you’d like. The last step is to think of Stonies and smile. :)

Source: Kristin Hunter