White Chicken Chili
I love Mexican food and we have it quite often in our home, so I was thrilled when I came across this recipe in 'Our Best Bites' cookbook that a friend of mine loaned me. It is so simple to make and I love anything that is a one-pot meal. Less clean up!
Try it out and see for yourself how tasty and addicting this can be. I know now that I should make a huge pot of it next time as we devoured this soup so fast and were left wanting more.
1 tbsp extra virgin olive oil
1 medium onion, diced
2 (15-ounce) cans of Great Northern Beans or cannellini
1 pound boneless chicken, cubed
3-4 cloves of garlic, minced
1 (3.5 ounce) can green chillies
1/2 tsp cumin
1/2 tsp dried oregano
1/2 tsp salt
freshly ground pepper to taste
1 (32-ounce) box of chicken broth
1 lime, juiced
1/2 cup shredded cilantro
Toppings: sour cream, chopped cilantro, shredded pepper jack or Monterrey jack cheese, avocado, tortilla chips, lime wedges
1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about two minutes, until it starts to become translucent.
2. While the onions are cooking, drain the beans and rinse with cold water; set aside. Sprinkle the chopped chicken with a little salt and pepper and add to pot. Add the garlic. Cook for 4-5 minutes or until there's no more visible pink on the chicken.
3. Add green chilies along with all of the juiced in the can. Add the beans, cumin, oregano, coriander, salt and a few turns of freshly ground black pepper. Stir to combine and then add the chicken broth.
4. 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 1/2 cup of chopped cilantro. Add salt and pepper to taste.
5. Ladle into bowls and top as desired with sour cream, chopped cilantro, cheese, avocado, chips or lime wedges.