White Chicken Chili

More soup!  I know, it's hot here in the desert, but I love soup.  Tonight I used a rotisserie chicken to create an easy chicken chili that is perfect to throw together after work.  No real cooking skills needed!

Ingredients


2 cloves minced garlic
1 tbsp olive oil

1-2 c shredded chicken
2  (16 oz) cans Cannellini beans
1 (16 oz) can great northern beans
1/2 small can green chilis.  You can use the whole can, but I don't like as much.
2 (14 oz) can chicken broth
1 tbsp cornstarch
1/4 cup heavy cream
Seasoned salt (I use Lowry's)


Directions

In your soup pot, cook the minced garlic in olive oil over medium heat until soft and fragrant, about 2 minutes.  Keep stirring so it doesn't burn.  Add the shredded chicken to the pot and continue stirring.  Add the beans, chilis, and chicken broth.  In a small bowl, stir you cornstarch and heavy cream, then pour into your soup.  Continue stirring until it is fully incorporated, then turn heat to medium low and allow to simmer for at least 20 minutes.  The longer, the better, but you can serve once it's hot and bubbly.

Serve with tortilla chips or crackers, and top with sour cream and shredded cheese.