White Chicken Chili
Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes
Gluten Free Dairy Free Serves: 6 to 8
1 TBSP olive oil
1 medium yellow onion
3 cloves garlic, minced
2 oz. chopped green chili peppers (may add more for more heat)
2 tsp. ground cumin
1 tsp. dried oregano
½ tsp. ground cayenne pepper
32 oz. chicken broth
2 (15 oz) cans white beans, undrained
2 breasts from an organic rotisserie chicken, shredded
1 avocado, diced
Heat olive oil in a large Dutch oven over medium-low heat. Saute the onions until almost tender, add in garlic and cook for 2 minutes. Add Chile peppers, cumin, oregano, and cayenne. Mix well and cook for 1 minute. Add in shredded chicken stirring well to coat with spices. Pour in chicken broth and 1 ½ cans white beans. Raise heat to medium and bring soup to a light boil then reduce heat to low. Add the remaining ½ can of beans to a blender or food processor (or use an immersion blender) and pulse until smooth. Once smooth add to soup mixture. Simmer 20 minutes over low heat. Serve in bowls topped with diced avocado and chopped cilantro. Enjoy!
Looking for a hearty and healthy meal that is easy to prepare? This is perfect for game day or a week night one pot meal. This recipe has a kick to it but will not have you breathing fire!! If you like more heat you can increase the quantity of green chili peppers to suit your taste. As with most soups the flavors will improve after it is refrigerated overnight. Consider making it a day in advance.