OK friends. Here is an oldie AND goodie that I forgot about for a while. I received the recipe from a neighbor back in 2005 (thanks Barbara!) and loved it to death for a few years. I recently hosted a birthday lunch for a girlfriend and pulled it back out. OH BOY, was it better than I remembered!
So, because I love you all.. I'm going to share. Print it out and give it a try. Or just pull it up on your iPad if you're an early adapter, which I am not, but sometimes wish I were. :(
WHITE CHILI
- 2 Tbsp olive oil
- 1 Rotisserie chicken - highly recommended (or 3-4 chicken breasts, cooked and cut up into bitesize pieces)
- 1 small sweet onion, chopped
- 1 clove garlic, chopped
- 1 small can green chopped green chilies
- 2 cans chicken broth
- 2 cans Great Northern beans (I rinse half my beans and add the entire contents of the other can, the extra starch thickens the soup nicely)
- 2 tsp cumin
- 1 Tbsp chili powder
- 1/2 bunch cilantro
- juice of 1 lime
Heat olive oil in large pan. Add onion, garlic and green chilies. Cook until onions are soft and clear.
Add chicken broth, beans, cumin, chili powder and cilantro. Simmer for 20 minutes, stirring occasionally. While simmering, chop rotisserrie chicken into bite-size chunks. I used about 1/2 the chicken for 1 batch, the whole thing when I'm doubling for company. Add chicken at the end of simmer time.
Add the lime juice just before serving. (this MAKES the soup!) Serve with tortilla chips, cheese, sour cream and any other Mexican toppings you like! It also tastes fabulous with a side of cornbread!
SO easy, yet SO satisfying. I ate it several days in a row this week for lunch. You could even omit the chicken, add more beans and use vegetable broth if you're trying out a vegan diet like so many people I know are right now.
