Monday, December 2, 2013

Quick White Chicken Chili

I discovered our favorite White Chicken Chili recipe after having white chili for the first time on a visit to Louisville in the 1990s. While I love that version, it's a big project - starting with dry beans and ending hours later in a satisfying, rich bowl of goodness.

When I saw this quicker recipe, it had been years since we'd had white chili. This version is a lot faster and lighter but delicious and modern - and definitely worth sharing!

Adapted from this recipe found via pinterest. (Check it out - her photos are much better than mine!)

1 tablespoon extra virgin olive oil
1 medium onion, diced
2 cups cooked chicken, shredded
2 cans Great Northern Beans, drained and rinsed
1 1/2 cups frozen corn kernels
1 can (4 ounces) green chiles
1/2-3/4 teaspoon cumin
1/2-3/4 teaspoon oregano
4 cups chicken broth
Salt (to taste)
Pepper (to taste)
Juice of one lime (ours was very juicy so we only used 1/2)
1/2 cup cilantro, chopped

In a large pot, saute the onion in olive oil over medium high until translucent.
Add chicken, beans, corn, green chilies (with juice from can), cumin and oregano. Stir to combine all of the ingredients and then add the chicken broth.
Bring to a boil and simmer for 20-30 minutes to allow the broth to reduce. Add salt and pepper (to taste), lime juice and cilantro.
Leave simmering on stove until ready to serve.

Serve with sour cream, chopped cilantro, shredded Pepper Jack cheese, avocado and tortilla chips. (The Pepper Jack cheese on top really complements it - yum! Also I added the leftover avocado right into the leftover soup.)

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