White Bean Chicken Chili

Courtesy of allrecipes.com I found this delicious recipe. My main focus is to cook a meal for my family that we all will enjoy; however, their are some things my husband and I love that the kids just don't. To be honest, they do like it, they just don't like its presentation. Chili is one of those meals; so to circumvent that issue I place their chili in a tortilla with some cheese, roll it like a taquito, toast it and hooray, they love it! Another successful dinner that is nutritious, has plenty of veggies and is enjoyed by my 2 and 3 year old...

Ingredients:
2 TBS canola oil
1 small sweet onion, chopped
2 cloves garlic, minced
14.5 oz chicken broth
18.75 oz tomatillos, drained and ran through the food proccesor
7oz diced green chiles
1/2 tsp dried oregano
1/2 tsp ground cumin
1 can vacuum sealed corn
1 pound chicken breast
15 oz white beans
salt and pepper to taste

Directions:
1. Boil the chicken until cooked through, 20-30 minutes. Use the water as your broth when done. Shred the chicken and set aside.

2. Heat oil and cook onion and garlic until soft.

3. Add ALL ingredients to the pot and bring to a boil. Lower heat and simmer until flavors blend, about 15 minutes.

4. KIDS STEP: Place  a strip of shredded cheese on an open whole wheat tortilla. Top with chili and more cheese. Roll the tortilla as tight as you can and place on baking sheet seam down. Spray with Pam cooking spray and then sprinkle with salt. Bake at 325 for 15 minutes or until slightly crisp.  

The great things about this dish is you can cook it earlier in the day when you have time, and leave it on low all day, it won't hurt it. It also freezes and thaws very well.