On a cold rainy evening, or really any evening, this white bean chicken chili is perfect! This soup is a family favorite and delicious, especially with fresh bread on the side. Our chicken came in packs of two, so I changed the original recipe from delish and added an extra chicken breast (to make it 4) which ended up working perfectly. To make up for this addition of meat, I added an extra cup of broth! As someone who loves flavor, but not when it mingles with spice, I left out the jalapeño, but feel free to add!
ingredients ~
1 Tbsp. extra virgin olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1/2 tsp. oregano
1/2 tsp. ground cumin
2 (4.5 oz.) cans green chilies
4 boneless skinless chicken breasts, cut into thirds
6 cup low-sodium chicken broth
Kosher salt
Freshly ground black pepper
2 (15 oz.) cans white beans, drained and rinsed
1 1/2 cup frozen corn
1/2 cup sour cream
Freshly chopped cilantro, for garnish
1/4 cup shredded Cheddar Cheese
1/2 cup crushed tortilla chips
recipe ~
1. In a large pot, over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Add garlic, oregano, and cumin and cook until fragrant, 1 minute. Add green chilies chicken, and broth and season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 10 to 12 minutes, until chicken is tender and cooker through.
2. Transfer chicken to a plate and shred with two forks. Return to pot and add white beans and corn. Bring to a simmer and let cook, 10 minutes. Turn off heat and stir in sour cream.
3. Ladle chili into bowls and garnish with cilantro, cheese, and chips before serving.
**Tip: serve additional sour cream to top on soup to create a cold and hot contrast between the warmth of the soup and the cool of the sour cream!
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