Southwest Chicken Chili

By RedZinger

Ingredients

• 1 T olive oil
• 1.5 cups diced onion
• 1.5 cups diced tomatillos
• 4 cloves garlic, minced
• 2 cups diced fresh tomatoes
• 2 cups cooked shredded chicken
• 1 T ground cumin
• 1 tsp ground ancho chile pepper or mild chile pepper
• 3 cups chicken broth (I only used 2 cups cuz I wanted it thicker)
• 2 (15 oz) cans navy beans, undrained
• 1/4 cup chopped cilantro, plus additional for topping
• 1 T fresh lime juice (optional)
• Salt and black pepper
• Shredded Monterey Jack Cheese, for topping
• Sour cream, for topping

Preparation

Step 1

Heat the oil in a large saucepan over medium-high heat. Add the onion and saute for 3 minutes. Add the tomatillos and saute for an additional 3 minutes. Add the garlic and tomatoes and cook, stirring occasionally for 5 minutes. Stir in the chicken, cumin and ancho chile. Add the chicken broth and beans and cook until the soup is heated through. Stir in the cilantro and lime juice, if using, and season the soup with salt and pepper to taste. Serve the soup with cheese, sour cream and additional cilantro.