White Chicken Chili

SO I would have to say hands down that this is my MOST favorite soup recipe EVER! I am pretty much obsessed with Mexican Food and so anything that has lime, cilantro and avacados in the ingredients I am a huge sucker for. I tried this recipe a few years ago after finding www.ourbestbites.com and I crave it all the time! It is really quite a simple recipe and it tastes like you have worked a lot harder than you really did! If you like mexican food you MUST try this! I made it tonight, even though it was 100+ degrees outside, and I am sitting here writing this post salivating :) Okay maybe not, but it is that good!



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 (I have never added this)
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 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 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.

*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.