White Chicken Chili

White Chicken Chili

Mmmmm, one of my top 3 fav soups!

The Ingredients:

(not pictured: garlic, oregano, cayenne)

1 Tbsp Olive Oil
1  Med Onion Chopped
1  Can Green Chilis diced
1-2  Cloves of Garlic minced
1 Tbsp Ground Cumin (I use about 2 1/2 Tbsp because I love a strong Cumin taste!)
1 tsp Dried Oregano
1/4 tsp. Ground Cayenne Pepper
1 32 Oz box of Chicken Broth
3-4 Cans of white, Pinto, black beans or a combination of all three
2 Cooked Chicken breasts diced
1/2 Cup Cream
2 Tbsp Flour

Directions:

1.  Heat oil in a large saucepan over Med heat, add onion and sautee for 2-3 minutes until tender.
2.  Add Chicken, Chilis, Cumin, Oregano and Cayenne pepper sautee another 1-2 minutes
3.  Add Chicken broth and bring to a boil
4.  In a small bowl combine flour with some of the soup broth until smooth and add back to pan and bring to a boil
5.  Rinse and drain beans, reserve 1 can of beans to puree or mash, add the remaining beans to the pan.
6.  Add pureed beans to the pan and stir
7.  Just before ready to serve, add 1/2 cup cream (I use fat free half and half) to the pan and let warm up (NOT BOIL)
8.  Serve with a dollop of sour cream, shredded monterey jack cheese, and chopped green onions

Notes:
1) Roasted corn is also good in this soup (...or frozen...or canned)
2) Diced jalepeno can be added as well as another can of chilis to spice it up a bit

Enjoy!

K