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
2 TBSP oil
3-4 chicken breast (or 1 whole rotisserie chicken, shredded)
1 yellow onion, diced
2 celery stalks, chopped
1 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
2 TBSP flour
4 garlic cloves, pressed
1 bay leaf
1 TBSP dried oregano
4 cups chicken stock
2 15 oz cans of white beans, drained
3/4 cup frozen corn
1 bunch of Swiss chard, stems removed and chopped
1/2 cup Lima beans
1 TBSP lime juice
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
- Blend one can of beans with 1 cup of chicken stock. Set aside.
- Heat olive oil in a large pot/Dutch oven. If using, add chicken to the hot pan and sear one one side until golden brown, about 4 minutes. Remove to a plate.
- Add onions, celery, poblano peppers and jalapeno and cook for about 3-4 minutes until softened. Add cumin, coriander and ancho chili paste 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 and chicken stock. Add a bay leaf and oregano. Bring to simmer and simmer for 10-12 minutes. Chop the set aside chicken, if you used chicken breasts, and add it to the soup, continue simmering for about 5-7 minutes unit cooked through.
- Stir in Swiss chard, corn and the remaining beans. If using rotisserie chicken, add it now. Cook for additional 5 minutes. Season with salt and pepper to taste. Add at least 1 TBSP lime juice. Divide between bowls and serve with lime wedges, cilantro or other greens, avocado and shredded cheese.