White Chicken Chili
January means COLD WEATHER and NEW YEARS RESOLUTIONS! I’m craving warm but healthy, flavorful meals! Look no further than this DELICIOUS soup! Quick, easy, yummy, and HEALTHY! Win win!
Ingredients
- 2 Tbsp Cilantro & Roasted Onion Extra Virgin Olive Oil
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 1 jalapeno pepper, seeds removed and finely diced
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chili powder
- 1/2 tsp dried oregano
- 1/2 tsp freshly ground Jacobsen’s Himalayan Sea Salt
- 4oz green chilis
- 4 cups shredded chicken
- 2 15oz cans white beans, drained and rinsed
- 1 cup frozen corn
- 4 cups chicken broth
- 1/4 cup cilantro, chopped (plus a little more for topping)
- 1 Tbsp lime juice
- 1 avocado, diced (for topping)
- 1 cup shredded cheese (for topping)
Directions
Heat the Cilantro and Roasted Onion Extra Virgin Olive Oil in a large pot over medium heat. Add the onion, green pepper, and jalapeno to the pot. Cook for 4 minutes to saute, stirring frequently.
Add the minced garlic, cumin, coriander, chili powder, oregano, and Jacobsen’s Himalayan Sea Salt and stir for another minute, allowing the spices to toast a bit. Add the chicken broth and simmer uncovered for about 15 minutes. Stir in the green chilies, shredded chicken, frozen corn, white beans, and chopped cilantro. Simmer for a couple more minutes (until warmed through). Add the lime juice and stir again. Garnish with chopped avocado, cilantro, and shredded cheese before serving.
Enjoy!
