White Bean Chicken Chili

So I told you to be prepared to see a lot of soups and stews, right? I thought so. It gets cold, and I like to make soup. It's just how it is. Hehe.

This is my own little take on white bean chicken chili. I think it turned out pretty well. It's pretty simple, too, and doesn't take too terrible long to make. This recipe makes a pretty good amount, too, so it should feed a bunch of people. It fed my hubby and I with plenty leftover for a whole other meal for both of us, plus some. I would say it could feed 6 adults pretty easily, especially if you serve some cornbread or tortilla chips with it. Yum. Enjoy!

Ingredients:
-3 boneless skinless chicken breasts, cooked and shredded
-3 cups chicken broth
-2 cups water
-1 pound tomatillos (the little green tomato looking things), roughly chopped
-2 cans Navy beans (white beans), with liquids
-1 can whole kernel corn, drained
-2 Tablespoons garlic powder
-1 Tablespoon onion powder
-1 teaspoon cumin
-1 teaspoon chili powder

Directions:
In a large pot over high heat, heat the chicken broth and water until boiling. Add the chopped tomatillos and reduce heat to medium. Cook the tomatillos until tender. Strain the tomatillos out and pulse in a food processor until almost pureed. Return to the pot. Add the shredded chicken and stir. Add the corn and beans and stir to combine. Add the spices and stir until well incorporated. Reduce the heat to medium-low and let the chili simmer for about 10-15 minutes, stirring occasionally, until the flavors have melded and everything is hot and yummy. Ladle into bowls and serve with cornbread or tortilla chips, if desired. You know this looks amazing... Yummy!!!