White Chicken and Bean Chili

Today it was extremely humid outside and felt like 1,000,000 degrees, so naturally I wanted to cook something fruity and cold. I looked through my collection of cooking magazines to try to find a good recipe, and I came across this soup. Since I already had most of the ingredients and the rest were relatively easy to find, I decided that I was going to make this chili, despite the heat.

Although cooking and eating the chili did leave me a little sweaty, I am so glad that I decided on this recipe. The spices I added made it very unique and it tasted completely different from what I expected. It’s hard to describe the flavor of the soup in a few sentences, but it was sooo delicious.  I’m definitely making this again (probably on a colder day though). ENJOY!

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Ingredients
2 tablespoons extra-virgin olive oil
1 onion, chopped
3 cloves garlic, chopped
2 jalapeno peppers (1 diced, 1 halved; remove seeds for less heat)
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon ground allspice
2 pounds ground chicken
Kosher salt and freshly ground pepper
2 15 -ounce cans white navy beans (do not drain)
1 4 -ounce can chopped green chiles (do not drain)
2 cups low-sodium chicken broth
3 corn tortillas, torn, plus more for serving
1 bunch cilantro, leaves roughly chopped
Lime wedges, for serving
Directions
1. Heat the olive oil in a large Dutch oven or pot over medium heat. Add the onion, garlic, both jalapeños, cumin, coriander, oregano and allspice. Cook, stirring occasionally, until the vegetables are softened and the spices are toasted, about 7 minutes.

2. Add the chicken, 1 teaspoon salt and a few grinds of pepper. Cook, stirring and breaking up the meat with a wooden spoon, until it starts browning, about 5 minutes.

3. Add the beans, canned chiles, chicken broth and 1 1/4 cups water; bring to a boil.

4. Add the torn corn tortillas to the pot; reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 40 minutes.

5. Remove the halved jalapeno from the chili and stir in all but a few tablespoons of the cilantro; season with 1/2 teaspoon salt and a few grinds of pepper.

6. Serve with assorted toppings, the reserved cilantro and lime slices.

(Courtesy of Food Network Mag.)

Love,

Ally