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White Bean Chicken Chili

It's soup season y'all! This one definitely warms the soup and is quick to make. You can easily make this recipe vegetarian-friendly by omitting the chicken stock and using veggie stock and using mushrooms, like Portobello or King Oyster for a meaty texture. For toppings, I suggest Mexican sour cream (it's seriously the best), your favorite cheese, and fresh slices of avocado. You can enjoy this soup with tortilla chips or tostadas.


Ingredients:


- 1 full shredded chicken breast (can also use rotisserie chicken!)

- 1-2 Jalapeños from escabeche and a splash of the vinegar it's in

- 1 yellow onion, diced

- 1 (8oz) can Diced Green Chilies

- 1 (15oz) can Pinto Beans

- 1 (15oz) can Navy Beans

- 1/2 bunch of chopped Cilantro

- 1 TBSP minced Garlic

- 32oz Chicken Broth

- Juice of 2 Limes

- 1 TBSP Cumin

- 1 TBSP Oregano

- 1/2 TBSP Red Pepper Flakes

- Salt a& Pepper TT


Toppings:

Sliced avocado

Mexican sour cream

Tortilla strips

Cilantro

Cheese


Directions:


Step 1: In a large dutch oven or pot, add heat up oil, then add diced onions, jalapeños, vinegar from jalapeños (~1 TSP) and diced green chilis and cook until tender (about 5 minutes)


Step 2: Add pinto beans, navy beans, chicken broth, lime juice, shredded chicken cumin, oregano, red pepper flakes, salt and pepper and stir, cook for about 5 minutes.


Step 3: Add the minced garlic.


Step 4: Bring the soup to a boil and then let it simmer for about 10 minutes.


Step 5: Add fresh cilantro to pot.


Step 6: Ladle soup into a bowl and top with fresh avocado, Mexican sour cream, cheese, and more cilantro if desired. Enjoy with tortilla chips or tostadas


¡Buen Provecho!




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