White Bean Chicken Chili with Jalapeño Ranch

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• 1 tbsp olive oil
• 6 oz Chicken breast, diced
• 1 cup Yellow onion, diced
• 1 cup Orange bell pepper, diced
• ½ tsp salt & pepper, to taste
• 1 tsp chili powder
• ¼ tsp cumin
• ½ tsp paprika
• 1 tsp garlic powder
• 3 tbsp Canned green chiles, diced
• 2 cups Canned sweet corn, drained
• 2 cups Canned white northern beans, half drained
• 2 cups Chicken broth
• Toby’s Jalapeño Ranch Dressing & Dip
• Colby mixed cheese, shredded
• 1 Avocado, diced
• Fresh lime wedge
• Fresh cilantro, chopped
• Jalapeño, sliced
• Tortilla chips

Gather all ingredients. Heat a large pot over medium heat then add olive oil and chicken. Cook for 5 minutes stirring occasionally, then add in onion and bell pepper. Season with salt & pepper, chili powder, cumin, paprika, and garlic powder, then cook for 5 more minutes stirring frequently until tender. 

Add green chiles, corn, beans, and chicken broth. Cover and let simmer for 10 minutes until well heated.

Serve chili in bowls topped with a serving of Toby’s Jalapeño Ranch Dressing & Dip, shredded cheese, avocado, fresh cilantro, and jalapeño. Squeeze over with some lime and dip in with tortilla chips. Enjoy your White Bean Chicken Chili!