Quick White Chicken Chili {via Our Best Bites}

Ingredients:

1 tablespoon Extra virgin Olive Oil

1 pound boneless chicken, cubed (about 3-4 boneless, skinless breasts)

1 medium onion, diced

3-4 cloves garlic, minced

2 cans Great Northern Beans

1 3.5 oz can green chilies

1/2 teaspoon cumin

1/2 teaspoon dried oregano leaves

1/2 teaspoon coriander

1/2 teaspoon salt

fresh cracked pepper

1 lime

1/2 cup chopped cilantro

32 ounces chicken broth

 

For the Condiments:

(in addition to measurements above)

Sour cream

Chopped cilantro

Pepperjack or Jack cheese, shredded

Avocado

Tortilla Chips (or make your own tortilla strips!)

 

Instructions:

In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside.

 

Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there’s no more visible pink on the chicken, probably 3-4 minutes. Then add green chills – along with all of the juices in the can.

 

Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth. Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes.

 

Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.

 

Ladle into bowls and top with toppings.

 

Makes about 8 cups of soup.

 

Notes:

I call this a chili, but it’s really a soup consistency. If you want it thicker, just reduce the amount of broth. Or, alternatively, take an additional can of beans (drained and rinsed) and place them in a blender. Ladle in a cup or 2 of the finished broth (avoid the chicken pieces, etc,) and puree until smooth. Add this mixture to the soup.