By Dustin Duncan

AUBURN UNIVERSITY — Friday is here, and temperatures are dipping in the evening. For this Food Friday, Live Well Alabama has the perfect dish to warm you up. This White Chicken Chili packs a punch with tons of flavor, spice and everything nice.

“Our White Chicken Chili is not only healthier than other versions, but quicker and easier too! Have dinner on the table in a half hour and enjoy leftovers again the next day.” -Katie Funderburk, Alabama Extension nutrition specialist, and registered dietitian

Ingredients
1 tablespoon olive oil
one onion, diced
three cloves garlic, minced
2 cups cooked chicken, shredded
two cans navy beans, 15 ounces, rinsed and drained
one package frozen corn, 16 ounces
one can green chilies, 4 ounces
2 teaspoons cumin
½ teaspoon oregano
2 cups chicken broth
salt and pepper, to taste
one lime, cut into wedges
cilantro (optional)

Pro Tips

Canned vegetables are great, but they can be full of salt. Remember when using to rinse canned vegetables before using. Also, try roasting or baking chicken instead of frying for a healthier choice.

Directions

Heat the olive oil, onion and garlic for five minutes in a large pot over medium heat. Add all the ingredients except for the lime and cilantro, then cook for 30 minutes.

When finished, top with a squeeze of lime juice and cilantro. Then, enjoy!

Want to learn more? Step by step instructions for the White Chicken Chili recipe, as well as an instructional video, are available at LiveWellAlabama.com.