White Chicken Chili

Ingredients

• 4 chicken breasts
• 4 chicken bouillon cubes
• 3 cups water
• 1 onion (chopped)
• 3 cloves of garlic (minced)
• 30 oz canned great northern beans (drained)
• 15 oz canned garbanzo beans (drained)
• 15 oz canned corn (drained)
• 8 oz salsa verde
• 1 cup milk
• juice of one lime
• 1 tsp oregano
• 1 tsp cilantro
• salt to taste
• black pepper to taste
• 8 oz mozzarella shredded

Instructions

1. Add 3 cups of water and 4 chicken bouillon cubes to a large pot. Heat until cubes are dissolved.
2. Brown chicken in a large skillet. Season with salt and pepper. Transfer to a cutting board and chop when slightly cooled.
3. Briefly add onion and garlic to a hot pan (30 seconds is enough) and remove when aromatic, transferring to the pot with broth.
4. Add chopped chicken, beans, corn, salsa, milk, lime juice, oregano, and cilantro to the pot—season with salt and pepper.
5. Bring to a boil, then reduce the heat and simmer 30-45 minutes.
6. Add cheese, remove from heat, and serve.