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Southwestern White Chicken Chili
1 tablespoon vegetable oil
4 boneless skinless chicken breast halves, cubed (about 1 ¼ pounds)
1 medium onion, cut into medium dice (1 ½ cups)
2 cloves garlic, finely diced
14.5 ounce can fat-free chicken broth
5 teaspoons Olde Westport Border Bandito’s Salsa Spice Blend
½ teaspoon salt, or to taste
2 tablespoons lime juice
1 1-ounce can Mexicorn (corn with red and green bell peppers), drained
2 15-ounce cans great northern or navy beans, drained
3 tablespoons chopped fresh cilantro
½ cup sour cream (regular or low-fat)
Heat oil in a 4-quart Dutch oven over medium-high heat. Add chicken and cook until lightly browned on all sides. Add onion and garlic, cook until tender. Stir in chicken broth, Olde Westport Border Bandito’s Salsa Spice Blend, salt, lime juice, corn and beans. Bring mixture to a gentle boil, cover, lower heat and simmer 15 minutes, stirring occasionally. Stir in cilantro and sour cream, cook 1 minute or until heated through, don’t boil.