FIRST PLACE, WHITE CHICKEN CHILI

By Kathy Johnson

Ingredients

• 1/2 stick butter
• 1 large onion
• 5 (15-ounce) cans Great Northern beans, drained and rinsed
• 1 can cream of chicken soup
• 5 large (12.5-ounce) cans of chicken (or chopped chicken breasts)
• 2 packages McCormick White Chili Seasoning
• 1 (10-ounce) can Original Rotel tomatoes
• 3 tablespoons chili powder
• 5 cubes chicken bouillon
• 1 or 2 cans chicken broth, if desired to make soup thinner

Preparation

Step 1

Sauté onion in butter until translucent. Add drained and rinsed beans, then the remaining ingredients. Simmer on low to medium heat in a large stock pot or a large slow cooker for 2-3 hours. Serve with Mexican cornbread, crackers or tortilla chips.