White Chicken Chili
 
 
White Chicken Chili Author: Jane Maynard This soup offers a little kick of heat, which can be easily adjusted as per the ingredients below
Author:
Ingredients
  • 1 pound boneless skinless chicken breasts, cubed (last time I used up to 2 pounds and soup came out great)
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced (or pushed through a garlic press)
  • 32 ounces chicken broth
  • 1 4-ounce can chopped green chiles (mild, medium or hot depending on your preference)
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • ½ teaspoon cayenne pepper (add up to 1-1/2 teaspoons if you want it spicier)
  • 3 14-ounce cans great northern white beans, drained
  • ¾ cup fresh chopped cilantro (measurement does not need to be precise, just a nice big handful) + extra for garnish
  • 1 lime
  • Optional toppings: Shredded cheese, sour cream, fresh lime, fresh cilantro, avocado, thinly sliced radish
Instructions
  1. In a large pot, cook chicken and onion over medium heat until lightly browned.
  2. Add garlic; cook 1 minute longer.
  3. Stir in the chicken broth, chiles, cumin, oregano and cayenne; bring to a boil then reduce heat to low.
  4. Mash 1 can of the white beans with a potato masher or pastry blender until quite smooth. Add mashed and whole beans to the pot. Simmer for 20-30 minutes.
  5. Serve as is or with optional toppings listed above!
Recipe by This Week for Dinner at https://thisweekfordinner.com/white-chicken-chili-recipe/