White Chili
1/2 tsp oregano
1/2 tsp crushed coriander seeds
1/4 tsp. ground cumin
2 (15 oz) cans white beans (northern or canellini) drained and rinsed
Juice of 1 lime
1 TBS olive oil
1 pound chicken breast, diced
3 Shallots, peeled and chopped
3-4 tomatillos, chipped and sauteed
1 (7 oz) can diced green chilies
1 (14 oz) can tomatoes, chopped or diced
1 (10 1/2 oz) can low sodium chicken broth
*** to make it faster.... I forget the shallots, tomatillos, and green chilies and just get a jar of Salsa Verde (7-12 oz). Be sure to get "Mild". (In this case you'd forget the olive oil.)
*** Also, to make it faster, I usually buy a rotisserie chicken at the grocery store.
Toppings:
red onion
cilantro
Avocado
shredded jack cheese
lime wedges
sour cream
tortilla chips
Pretty self-explanatory. Just put everything in the pot and simmer. Make it a couple hours early if you can, the flavors blend together really well. Personal touch: Growing up my mom would blend the salsa verde, tomatoes and chicken broth for a more creamy soup and no chunks for us picky children. I think it's best that way. Serve the soup with all the toppings and enjoy! (Perfect for parties--have everyone bring a topping)
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