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