Some nights you just want something easy. This is the perfect week night recipe. No fuss, just a simple, tasty, bright and hearty soup. I highly recommend avocado as one of the accoutrements. And maybe a little cilantro too. Delicious!
White Chicken Chili
via how to simplify
1 tablespoon extra virgin olive oil
1 medium onion, diced
2 cups cooked chicken, shredded (the easiest: grocery store oven-baked rotisserie chicken, we sauteed chicken we had on hand this time)
2 cans Great Northern Beans, drained and rinsed
1 can corn, drained (we used a small bag of frozen)
1 can (4 ounces) green chiles
1/2 teaspoon cumin
1/2 teaspoon oregano
4 cups chicken broth
Kosher salt (to taste)
Pepper (to taste)
1 lime, juice
In a large pot, saute the onion and cook until it starts to become translucent. Once the onion is done, add shreds of chicken, Great Northern Beans, corn, green chilies (with juice from can), cumin and oregano to the large pot. 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) and juice from one whole lime. Leave simmering on stove until ready to serve.
Serve with sour cream, chopped cilantro, shredded Pepper Jack cheese, avocado or tortilla chips.