In the Kitchen: Easy White Chicken Chili

White Chicken Chili
2 cloves garlic minced
1 large white onion chopped
1 32oz container chicken broth
2 cans rotel tomatoes (I used medium)
2 cans Northern white beans, drained and rinsed
1 lb chicken breasts (I always use white meat as a preference)
2 cups corn
1 cup Monterey Jack cheese shredded
salt and pepper to taste

Pour 2 tablespoons oil in the bottom of a stock pot, cook garlic and onion until translucent and fragrant.  Pour in broth, beans, corn, and Rotel tomatoes.  Place chicken in broth to cook. Sprinkle in salt and pepper.  Bring to a boil, put a lid on the pot and cut down to medium heat.  Simmer for approx 1 hour.  Take the chicken out to see if it's done...mine took about 45 minutes.  Shred the chicken and add back to the pot.  Add shredded cheese and heat for another few minutes.  Season to taste.  R loves to add hot sauce or you can brave the hot and spicy rotel.  This can also be cooked overnight in the crock pot.

We served ours with a pumpkin porter and it was perfect.