white chicken chili

1/2 cup olive oil
1/2 vidalia onion chopped
3 cloves garlic chopped
2 carrots sliced
fresh rosemary chopped
1 tsp sea salt
1 tsp black pepper
1 tsp roasted cumin
1/2 tsp. red pepper flakes
1 cup roasted chicken (skinless and chunked)
1/2 cup wild rice medly
1 can white kidney beans (rinsed)
1 box swansons vegetable stock
1 can swansons chicken stock
3 tblsp light sour cream

I make up my own recipes and never write them down. This one was so good I wrote it down and plan to make it often!

In a stock pot put in olive oil, onion, garlic and carrots. Simmer till tender. Add all other ingredients except sour cream. Cook for one hour stirring occasionally till rice is done. Add sour cream and stir in gently. Serve

Serving Size: 6 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user AUDREYCSULLIVAN.