White Chicken Chili-Soup

 

This recipe for chili-soup is healthy and delicious. I call this a chili-soup because it really is a cross between the two. It is not too chunky or too soupy, it is just right! My friend emailed me this recipe from All Recipes. I have made it a few times, and it never disappoints. It is packed full of delicious flavors - including cumin, cilantro, and lime. The recipe makes at least 10 servings, so it is really good for leftovers. Make sure to top it with your favorites - I chose to top mine with grated cheddar cheese, avocado slices, and tortilla chips. Enjoy!

Recipe for White Chicken Chili-Soup 

INGREDIENTS:
3 Tbsp. of Extra-Virgin Olive Oil
5 (5 - 6 ounce) skinless & boneless chicken breasts, cubed
2 large yellow onions, chopped
6.5 cups of chicken broth
2 (4 ounce) cans of diced green chiles
2 tsp. of garlic powder
1 Tbsp. of ground cumin
1 1/2 tsp. of dried oregano
1/2 tsp. of cayenne pepper
A dash or two of salt
2/3 cup of fresh cilantro leaves
4 (15.5 ounce) cans of cannelini beans
Juice of 1/2 lime
Toppings: cheddar cheese, sliced avocados, tortilla chips, sour cream

DIRECTIONS:
Heat the olive oil in a large pot set over medium-high heat. Put in the chicken pieces and chopped onion and cook for about 5 minutes, stirring frequently. Add in the chicken broth, green chiles, garlic powder, cumin, oregano, cayenne pepper, salt, and cilantro. Allow the mixture to come to a boil and then immediately reduce the heat to medium-low and simmer for 15 - 20 minutes. Add in the beans and simmer for another 5 minutes. Make sure that the chicken is cooked all the way through (I usually take a piece out and cut into it with a knife to make sure the inside is not pink, that way I know it's done). Turn the heat off and then squeeze in the lime juice. Stir soup, and season to taste. Serve each bowl of soup with your favorite toppings.

Recipe Adapted from: All Recipes