White Chicken Chili

1 Tbsp. 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

½ tsp. each cumin, oregano, coriander and salt

fresh cracked pepper

1 lime

½ cup chopped cilantro

16 - 32 oz chicken broth (less if you want it thick, more if you want it soupy)

Condiments: (in addition to measurements above)

Sour cream, chopped cilantro, shredded pepper jack or Jack cheese, avocado and/or tortilla chips

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; 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 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 cilantro. Add salt and pepper to taste.

Ladle into bowls and top with sour cream. Serve with condiments.

Makes about 8 cups of soup.

This recipe can be found here.