White Chicken Chili

4-5 Chicken Breasts (boneless/skinless), cubed
3 cans Bush's Great Northern Beans, undrained
2 small cans diced green chilis,undrained
1 small can mushrooms, drained
1 cup diced onion
2 tsp. minced garlic
2 tbsp. crushed red pepper
2 cans chicken broth
1 container sour cream
1 pkg. shredded cheese (Colby Jack is a good choice)
10 - 6" flour tortillas

Put cubed chicken in a large saucepan with 1 tbsp. of extra virgin olive oil or vegetable oil and 1 tbsp. crushed red pepper, minced garlic, and onion. Saute on med-high until chicken is fully cooked.

Add undrained cans of Great Northern Beans, diced green chilis, drained mushrooms and chicken broth to the chicken mixture. Add 1 tbsp. crushed red pepper for taste. Cook on med-high, stirring periodically, until fully heated and almost boiling.

Serve 8 ounces (1 cup)of the soup with 1 tbsp sourcream and a small amount of shredded cheese. This soup is great with a small flour tortilla for dipping.

This soup is great by itself or with a small salad! Sure to warm the heart!

Makes approximately 10 servings.

Number of Servings: 10

Recipe submitted by SparkPeople user ERIKA_1027.