This is a healthy and quick to make soup. Lots of warm spices. To be honest, this is not a 10/10 dish, but we still make it time after time due to how quick and easy it is to make.
White Chicken Chili
Ingredients
2 TBSP oil
3-4 chicken breasts
1 yellow onion, diced
2 celery stalks, chopped
3 jalapeno pepper, seeded and minced
2 poblano peppers, seeded and diced
1 tsp ground cumin
1 1/2 tsp ground coriander
1 tsp ancho chili powder
1 tsp chili powder
2 TBSP flour
4 garlic cloves, pressed
1 bay leaf
1 TBSP dried oregano
3 cups chicken stock, divided
4 15 oz cans of white beans, drained
1 cup frozen corn
1 TBSP lime juice (or more to taste - I tend to add juice of about 2 whole limes)
Lime juice and lime wedges for serving
Cilantro, dill, parsley or green onions for serving
Avocado, chopped, for garnish
1/2 cup shredded white Cheese, such as Mozzarella or Parmesan
Kosher salt and freshly ground black pepper to taste
Directions
- Blend two cans of beans with half of chicken stock. Set aside.
- Heat olive oil in a large pot/Dutch oven. Add onions, celery, poblano peppers and jalapeno and cook for about 3-4 minutes until softened. Add cumin, coriander, chili powder, ancho chile powder and cook for 2 minutes. Add flour and cook for 2 minutes or so to cook off the raw flour taste. Add garlic and cook for 30 seconds. Stir in blended beans, beans and the remaining chicken stock. Add a bay leaf and oregano. Bring to simmer, lay chicken breasts on top of the soup, cover it and simmer for 20 minutes.
- When cooked, removed chicken to a plate and shred with two forks. In the meantime, add frozen corn and continue to cook the chili for additional 10 minutes or so until thickened. Season with salt and pepper to taste. Return the shredded chicken and cook for a minute or two until heated through. Add at least 1 TBSP lime juice or more to taste. Divide between bowls and serve with lime wedges, cilantro or other greens, avocado and shredded cheese.
