Weeknight White Chili

Ingredients:

• 1 Tablespoon olive oil
• 1 medium white or yellow onion, chopped
• 3 cloves garlic, minced
• 1 can (4 oz) roasted green chiles (use jalapenos if your family likes some heat!)
• 2 teaspoons ground cumin
• 1 teaspoon chili power (or more to taste)
• 4-5 cups chicken or vegetable broth
• 2 cans (15.5 ounces) cannellini or white navy bean, drained and rinsed
• ½ teaspoon salt (more to taste)
• Freshly ground black pepper
• 2 ½ cups shredded cooked chicken breast (no skin), or use one whole rotisserie chicken
• 2/3 cup frozen corn kernels (or kernels from one roasted ear)
• 1 medium lime, juice
• 1/3 cup chopped cilantro

Optional toppings for serving:

• Diced avocado
• Slices jalapenos
• Chopped tomatoes
• Shredded Monterey jack, Colby, or cheddar cheese
• Chopped cilantro
• Low-fat sour cream
• Lime wedges

Instructions:

1. In a large soup pot or dutch oven, heat the olive oil over medium high heat and add the onion and garlic.
2. Cook for about 4 minutes, or until onions are translucent.
3. Add the cumin and chili powder and stir briefly for 30 seconds – until spices are fragrant.
4. Add in the drained roasted chilis, 4 cups of chicken or vegetable broth, beans, and shredded chicken.
5. Season with salt and pepper and simmer on medium low heat for 15 minutes.
6. Add in the corn kernels and simmer for an additional 5-8 minutes.
7. If soup is too thick, add the additional cup of chicken stock or water until desired consistency is achieved.
8. Stir in the lime juice and cilantro and heat through.
9. Ladle into bowls and serve with desired toppings. Serve with a hearty fall green salad for a complete and satisfying fall meal!

This article appeared in the October 2024 edition of the HealthPerks newsletter.