Tuesday, September 30, 2008

White Chicken Chili

White Chicken Chili I call this a chili, but it's really a soup consistency. If you want it thicker, just reduce the amount of broth.

  • 1 T Extra virgin Olive Oil
  • 1 lb 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 t cumin
  • 1/4 t oregano
  • 1/2 t coriander
  • 1/2 t salt fresh cracked pepper
  • 1 lime
  • 1/2 C chopped cilantro
  • 1 32oz box chicken broth
Condiments (in addition to the ones above):
  • Sour cream
  • Chopped cilantro
  • Pepperjack or Jack cheese,
  • shredded Avocado
  • Tortilla Chips
1. 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.

2. 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 with your spoon smash some of the beans up so it will thicken the broth. Then add chicken broth.

3. Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10 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 sour cream. Serve with condiments. Makes about 8 cups of soup.

*Oh, and this freezes well. Sometimes I make a batch and when it cools I put single servings into zip-locks and pop them in the freezer. Makes a great quick lunch.

This recipe is from www.ourbestbites.com

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