White Chicken Chili

Very fast, and very tasty. Leave out the chicken for a vegetarian dish. Could be made in a crockpot.
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1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
1/8 tsp smoked paprika
fresh cracked pepper
1 lime
1/2 C chopped cilantro
32 oz chicken broth
1 lime
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Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips
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In a large pot, heat olive oil.

Add chopped onion and cook for about 2 minutes- just until it starts to become translucent.

While onions are cooking, prep chicken and sprinkle with salt and pepper.

Add chicken and garlic to pot.

Cook until there’s no more visible pink on the chicken, probably 3-4 minutes.

While chicken is cooking, drain beans and rinse with cold water and set aside

Add green chills to the chicken - along with all of the juices in the can.

Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper.

Stir to combine and then add chicken broth.

 Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes.

Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro.

Add salt and pepper to taste.
 
Ladle into bowls and top with sour cream. Serve with condiments.

If you don’t have all those condiments- at least have sour cream! But honestly, it’s best with everything.

Makes about 8 cups of soup.