Wednesday was a rainy day - the PERFECT day for a warm cup of soup. I mentioned makeing chili to hubby and he requested white chicken chili. My 409 friend, Jody, sent me a great recipe for it a few years back and it quickly became one of our favorites. It's also super easy!
1 tbsp olive oil
1 small onion, peeled and diced
1 medium garlic clove, peeled and chopped
1 medium red bell pepper, diced
2 cans white beans, undrained
4 oz can green chiles, diced
1/2 tsp ground cumin
1 tsp chili powder
1 can low sodium chicken broth
1/2 lb chicken breast meat, cubed or shredded
2 tbsp lime juice
2 tbsp cilantro, minced
6 tbsp salsa - optional
In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and red pepper and saute for 5 minutes.
Stir in the chicken and simmer for another 5 minutes.
Stir in the lime juice and cilantro. A tablespoon of salsa can be used to garnish each serving of the chili, if desired. We like to top ours with a dollop of sour cream and a sprinkle of cheese.
We usually cook up the chicken ourselves for this meal, but you could easily use leftover chicken or pick up a rotisserie chicken at your local grocery store. I used one can of Northern beans and one can of Cannellini beans, but again, you can use the same kind or mix it up. I had a bag of small red, orange, and yellow peppers so I used those. You could also substitute jalapenos for the bell pepper if you want to give the soup more kick. There are lots of way to tweak it and make it your own!
I hope everyone has a great weekend. I'll be tweeting and Instagramming from Nashville all weekend. The race is tomorrow so it's early to bed for me tonight!
What's your favorite type of chili? More traditional or different?
Until next time,