Southwestern Chicken Chili

INGREDIENTS

• ½ bunch green onions, small chop 
• 2 (15.5 ounce) cans Great Northern beans, reduced sodium 
• 1 (15.5 ounce) can whole kernel corn, no salt added 
• 2 (10 ounce) canned chicken breast (or 1 cup cooked chicken breast) 
• 1 (15.5 ounce) can cream style corn, low sodium 
• 2 (10.5 ounce) cans of cream of chicken soup 
• 1 (10 ounce) can diced tomatoes with green chilies (hot or mild), with liquid 
• ½ package white chicken chili dry seasoning mix 
• 1/8 teaspoon ground red cayenne pepper 
• 1 teaspoon cumin 
• 4 cups chicken broth, low sodium 
• ½ cup Cheddar cheese, shredded, (8 Tablespoons divided)

DIRECTIONS

1. Wash your hands well with soap and warm water for at least 20 seconds. 
2. Wash green onions and slice into small pieces. 
3. Drain and rinse Great Northern beans. Drain whole kernel corn and canned chicken. Add beans, corn and chicken to a large pot. 
4. Stir into pot cream style corn, cream of chicken soup, and diced tomatoes. 
5. Stir in chili seasoning mix, cayenne pepper, and cumin. Pour in chicken broth and stir. Turn on heat to medium. Heat until hot, about 20 minutes, stirring occasionally to prevent beans from sticking. 
6. Serve while hot, topped with cheese and green onion. 
7. Refrigerate leftovers within 2 hours.