White Chicken Chili

This is a recipe from ourbestbites.com.  This chili turned out great and we would make it again. 

Ingredients:

1 tablespoon Extra virgin Olive Oil (or non-stick spray)

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

16 ounces chicken broth

For the Condiments:

Sour cream or non-fat Greek yogurt

Chopped cilantro

Pepperjack or Jack cheese, shredded

Avocado

Tortilla Chips

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 3-5 min. Then add green chills (I blend my chilis in a food processor)

Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth (16 oz more or less to your liking). 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.