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In 4-quart Dutch oven or stockpot, heat oil over medium heat.
Add onion and garlic; cook 4 to 6 minutes, stirring occasionally, until onion is tender.
Stir in all remaining ingredients except chicken.
Heat to boiling.
Reduce heat; simmer uncovered 20 minutes.
Stir in chicken.
Simmer about 5 minutes longer or until hot.
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Home / recipes / White Chicken Chili from Betty Crocker