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Fall Recipe
White Bean Chicken Chili
Preparation Time: 40 Minutes
Servings: 8
Ingredients
Preparation
Heat Kirkland Signature Extra Virgin Olive 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 Kirkland Signature Organic Chicken
Stock, beans, corn, chilis, oregano, cumin and coriander. Turn the heat to low and simmer for
20 minutes. Stir in lime juice. Remove from the heat. Season to taste with Kirkland Signature
Pure Sea Salt and Malabar Black Pepper. Serve in bowls garnished with cilantro, shredded
cheese, sour cream and/or crushed tortilla chips.
Tip: Shredded or diced Kirkland Signature Rotisserie Chicken can be substituted for chicken breast.
3 tablespoons Kirkland Signature Extra Virgin Olive 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
32 ;. oz. Kirkland Signature Organic Chicken Stock
2 15-oz. cans white beans, drained and rinsed
1 cup frozen corn
2 4-oz. cans diced green chilis
2 teaspoons dried oregano leaves
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons freshly squeezed lime juice
Kirkland Signature Pure Sea Salt
Kirkland Signature Malabar Black Pepper
Chopped fresh cilantro, shredded Monterey Jack,
sour cream and crushed tortilla chips (for serving)
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