White Chicken Chili

Recipe by Our Best Bites 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 1/2 t dried oregano leaves 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 measurements above) Sour cream Chopped cilantro Pepperjack or Jack cheese, shredded Avocado Tortilla Chips or make your own tortilla strips
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 chilis- 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 sour cream. Serve with condiments. If you don’t have all those condiments- at least have sour cream! But honestly, it’s best with everything Makes about 8 cups of soup.

Ashley said: "Its not a very pretty soup but the flavor was so yummy!"

Posted by: Hailey and Ashley