Creamy white chicken chili

Last week’s thunderstorms did it.  They set it in motion and I can’t stop it.  Yes, folks, it’s that time again.  The time where I subject my family to all kinds of soup even though fall hasn’t really come yet and we still have 85* days and sun pouring in until 8:30pm.  And this one is GOOD.  So good that I can imagine we will be making it often this winter. 

Creamy White Chicken Chili

• 2 chicken breasts
• 1 carton chicken broth (32oz)
• 1 small onion, diced
• olive oil
• 2 cloves garlic, minced (add more if you like garlic)
• 1 can green chilies (4oz)
• 1 1/2 tsp. Cumin
• 1/2 tsp. paprika
• 1/2 tsp. dried oregano (fresh works too!)
• 1/2 tsp. coriander
• 1 Tbsp. lime juice
• 3 cans white kidney or cannellini beans (drained and rinsed)
• 1/2 cup sour cream
• green onions or chives as garnish

Dice chicken breast and sauté until cooked in a little olive oil and salt. 

When chicken is cooked through, add in diced onion and cook until onion goes clear.

Add in chicken broth, green chilies, cumin, paprika, oregano, coriander, and season with salt and pepper to taste.

Puree one can of the beans in the food processor or blender until a paste is made. 

Add the remaining ingredients into the pot saving the sour cream for last.

Bring to a boil and turn off burner.

Add in sour cream and stir to incorporate and serve with green onions or chives as garnish.

Enjoy!  And happy almost fall!