Healthy White Chicken Chili

Ingredients

  • ½ tablespoon olive oil
  • 1 medium white onion, chopped
  • 1 can mild green chiles (or sub 2 seeded and diced jalapenos)
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • ¼ teaspoon coriander
  • 1/4 teaspoon dried oregano
  • 4 cups low sodium chicken broth
  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • ¾ teaspoon salt, plus more to taste

Freshly ground black pepper

  • 1 1/2 pounds boneless skinless chicken thighs (or chicken breast)
  • ½ cup frozen corn
  • 1 medium lime, juiced
  • 1/3 cup fresh, chopped cilantro

For garnish:

  • Tortilla strips or chips
  • Extra cilantro
  • Avocado slices
  • Extra lime wedge

Instructions

  1. Add olive oil to a large dutch oven or large pot and place over medium high heat. Add onion and green chiles and cook until softened, about 3-4 minutes.
  2. Next stir in cumin, chili powder, coriander and dried oregano; allow the spices to cook for 30 seconds, then add in chicken broth, 1 can of drained chickpeas (about 1 1/2 cups chickpeas), uncooked chicken breast and salt and pepper. Simmer on medium low heat for 20-30 minutes.
  3. After 20 minutes, remove the chicken with a slotted spoon and shred with two forks. Next add in fresh lime juice and cilantro.
  4. Finally, add the remaining can of rinsed and drained chickpeas (1 1/2 cups chickpeas) and ½ cup water (or broth) to a blender. Blend until somewhat smooth, adding a little more water if necessary.
  5. Pour blended chickpeas into soup pot and then stir in the corn, lime juice and cilantro. Allow soup to cook and simmer for 5-10 more minutes. Serve with tortilla chips, an extra lime wedge and avocado if you’d like. Serves 4. Enjoy!

This article and recipe adapted from this site 

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