Chicken Chili with White Beans

  

    I absolutely love soups and stews, especially chili! It is one of my favorite things about cold weather, and here lately, it's about the only good thing about the weather we are having. Well chili, boots, and scarves are about the only good things about this yucky weather! I usually make my chili nice and spicy with beef and kidney beans. But this time I wanted something a little milder so I decided to go with chicken chili. Chicken chili is just as yummy and much lighter than traditional beef chili. I kept it mild this time by using diced green chilis but I have used jalapeños in the past when I wanted some heat. Of course this recipe is best when simmered for several hours for  it to thicken and for the flavors to meld but it would still be delicious after 30 minutes or so.

 

 

Chicken Chili with White Beans

 

1 small onion, chopped
2 cloves garlic, minced
olive oil
3-4 cups cooked chicken, shredded
2tsp cumin
1/2 tsp Chipotle pepper powder(can substitute chili powder)
1/4 tsp cayenne pepper
2 cans diced green chilis or jalapeños
2 cans white beans, rinsed
1 can diced tomatoes
4 cups chicken broth

Garnishes:

sour cream
green onions
cheese

 

In a large stock pot, saute onion and garlic in olive oil until translucent. Add chicken and spices, and stir to combine. Add remaining ingredients and bring to boil. Turn heat down low and simmer for several hours if possible.
Serve in soup bowls with desired toppings. I like to top mine with the a dollop of sour cream and stir it in to make it nice and creamy. Yummmm!