Source: Our Best Bites
Ingredients:
1 Tablespoon Extra virgin Olive Oil (or non-stick spray)
1 pound boneless chicken, cubed (about 3-4 boneless, skinless breasts) (I usually don't use this much - one or two (if I'm feeling really chickeny) is plenty)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 teaspoon cumin
1/2 teaspoon dried oregano leaves
1/2 teaspoon coriander (I know it's not common in a lot of spice cabinets, but I bought some just for this recipe and I'm very happy with it)
1/2 teaspoon salt
fresh cracked pepper (or just regular ground pepper from your shaker, no need to be fancy)
1 lime
1/2 cup chopped cilantro
32 ounces chicken broth
additional toppings: tortilla chips, jack cheese, diced green onions, lime wedges, more cilantro, sour cream, avocado
Directions:
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, drain beans and rinse with cold water and set aside.
Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there’s no more visible pink on the chicken, probably 3-4 minutes. Then add green chills – along with all of the juices in the can.
Add beans, cumin, oregano, coriander, salt, and 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 cup chopped cilantro. Add salt and pepper to taste.
Ladle into bowls and top with toppings.
Makes about 8 cups of soup.
Optional: It's called a chili, but it’s really a soup consistency. If you want it thicker, just reduce the amount of broth. Or, alternatively, take an additional can of beans (drained and rinsed) and place them in a blender. Ladle in a cup or 2 of the finished broth (avoid the chicken pieces, etc,) and puree until smooth. Add this mixture to the soup. (I've never tried this with this soup because I like the brothiness of it, but it's a great idea if you're looking for something more chili-like.)
Also: I once tried this in the crockpot, literally "throwing everything in" (minus the lime juice and cilantro - I added that at the end) and starting with a frozen chicken breast. It worked great! I just cooked it on high for maybe 3 hours (ish?) and then dropped it to low till dinnertime (maybe 3ish hours more?). I think I like the texture of the chicken and onions and such better when it's on the stovetop, but it's definitely doable in the crockpot if that fits your schedule better.
Notes:
This is one of my favorite southwest-y flavored soups and I make it over and over and over throughout soup-eating months. And don't skimp on the toppings! (Haha - maybe that's the reason I love taco/tortilla/chili type soups so much?)
