White Chicken Chili

By á-58

Ingredients

• Garnish:
• 4 boneless chicken breasts, diced
• 1 tablespoon vegetable oil
• 2 cups diced Anaheim chiles, or a combination of other green chiles
• 1 large onion, chopped
• 2 ribs fresh celery, diced
• 4 garlic cloves, minced
• 1 1/2 teaspoons ground cumin
• 4 cups fat-free, less-sodium chicken broth
• 1 (15.5-ounce) can cannellini beans or white kidney beans
• 1 teaspoon salt
• Fresh pepper to taste
• Fresh Cilantro leaves
• Cheddar cheese
• Avocado
• Roasted Corn kernels
• Sour cream
• Lime wedges

Details

Servings 8
Preparation time 30mins
Cooking time 150mins

Preparation

Step 1

Heat a sauce pan over medium heat. Add the oil and the diced chicken, cook until the outside of the chicken turns white. Add the diced peppers, onions and celery, stir to soften. Add the garlic and the cumin to the pan.

When you can smell the garlic and cumin, add the chicken stock and bring to a boil.

Reduce to a simmer and cook until the vegetables and chicken are cooked through.

Open the can of beans and rinse. Add the beans to the soup and heat them through.

Adjust the salt and pepper to taste.

Serve the soup with small bowls of garnishes on the side so people can add what they like:

•Fresh Cilantro leaves
•Shredded Cheddar cheese
•Diced Avocado
•Roasted Corn kernels
•Sour cream
•Lime wedges