White Bean Chili

Another one of my favorite things about the fall is bringing out my stockpot! I love coming home after a long day, and sitting down to a warm bowl of soup. I also love the way it makes your house smell! Yummy! This is one of my favorite soup recipes. It is hearty enough for a man, but filled with lots of spices for the ladies! It is truly a great combination! Hope you enjoy a bowl!

Ingredients:

2-3 boneless, skinless chicken breast halves, sliced into strips (I used a rotisserie chicken)

2 tablespoons oil

1 medium onion, chopped

1/4 cup chopped celery (optional)

1 clove garlic, minced

2 (14.5 oz) cans chicken broth

2 (14.5 oz) cans diced tomatoes, undrained 

2 (4.5 oz) cans chopped green chiles  (I used one can tomatoes, one can of Rotel with green chiles, and one can of green chiles)

1/4 cup lime juice

1/2 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon dried cilantro

1/8 teaspoon cayenne pepper

2 (15.8 oz) cans great Northern beans, undrained

1 1/2 cups frozen white shoepeg corn (I had to use canned)

Shredded Monterrey Jack cheese, for garnish

Sour cream, for garnish

Chopped green onions, for garnish

Fresh cilantro, for garnish

Directions:

In a skillet, saute chicken strips in oil until lightly browned. Let cool and cut into small chunks. In the same skillet, saute onion, celery, and garlic until soft. Transfer sauteed vegetables to a stockpot. Stir in chicken broth, tomatoes, green chiles, lime juice, cumin, oregano, cilantro, cayenne pepper, beans, and corn. Bring to a boil and add chicken. Reduce heat to low, simmer until ready to serve. Top with your choice of garnishes.

8 to 10 servings