White Bean Chicken Chili
Kirkland Signature/Kerry
3 tablespoons vegetable oil
2 cups diced yellow onion
3 cups boneless, skinless
chicken breast cut in
bite-size pieces (about
4 breasts)
1 tablespoon ;nely minced
fresh garlic
1 quart Kirkland Signature
Organic or Natural
Chicken Stock
2 15-ounce cans white
beans, drained and rinsed
1 cup frozen corn
2 4-ounce cans
diced green chiles
2 teaspoons dried
oregano leaves
1 teaspoon ground cumin
1 teaspoon ground
coriander
2 tablespoons freshly
squeezed lime juice
Chopped fresh cilantro,
shredded Monterey Jack,
sour cream and crushed
tortilla chips, for serving
Heat oil in a 4-quart pot over medium heat. Add
onions and sauté just until soft and translucent.
Add chicken and sauté until no longer pink. Stir in
garlic and sauté until fragrant, about 30 seconds.
Add chicken stock, beans, corn, chiles, oregano,
cumin and coriander. Turn the heat to low and
simmer for 20 minutes.
Stir in lime juice. Remove from the heat.
Serve in bowls, garnished with cilantro, shredded
cheese, sour cream and/or crushed tortilla chips.
Makes 8 servings.
Tip: Shredded or diced Kirkland Signature rotisserie
chicken can be substituted for the chicken breast.
Creamy Chicken Tortilla Soup
ConAgra Foods
Quick
Easy
&
2 10-ounce cans Ro*Tel*
Original Diced Tomatoes &
Green Chilies, undrained
2 14-ounce cans reduced-sodium chicken broth
1 16-ounce can Rosarita
Combine undrained tomatoes and chicken broth
in a medium saucepan. Stir in beans and corn.
Bring to a boil, then reduce the heat to low and
simmer for 5 minutes, stirring frequently.
Add chicken and heat through.
No Fat Traditional
Refried Beans
Serve topped with tortilla strips and cheese,
if desired. Makes 4 servings.
½ cup frozen whole
kernel corn
* Brands may vary by region; substitute a similar product.
2 cups shredded
cooked chicken
Fried corn tortilla strips
or chips (optional)
Shredded Monterey Jack
cheese (optional)
Soups & Sides 57
