White Bean Chicken Chili

Looks like we are in for some chilly weather this week!! PERFECT soup and chili weather! This is a delicious and healthy recipe and is always a crowd pleaser!!  It is one of my favorite winter meals!

White Bean Chicken Chili From Pattie Hus’ Healthy Kitchen

1 large sweet onion, chopped
1 T olive oil
3 garlic cloves, minced
6 baked or grilled skinless/boneless chicken breasts
16 oz fresh portobello mushrooms, sliced
3 cups of water
2 (14oz) cans of chicken broth
1 t salt
2 t ground cumin
1 t chili powder
1 t black pepper
1 t dried oregano
4 (15 oz) cans of great northern beans (rinsed, drained and divided)
1 (16oz) pkg of frozen shoe peg or baby corn
2 (4.5 oz) cans of chopped green chills
3 T lime juice

Saute’ chopped onion in hot oil in large soup pot on medium for 7 min, add garlic and mushrooms and sauté an additional 3-4 min.

Add 1 can broth and 3 cups of water. Add salt, cumin, chili powder, pepper and oregano. Bring to a boil.

Shred cooked chicken and add to water. Reduce heat to a simmer.

Place 2 cans of beans in a blender, add 1 can of broth and process until smooth. Add to pot.

Add remaining 2 cans of beans, corn and chills. Bring to a low boil then reduce heat to a simmer and cook for 1 hour. The more you cook the chili...the more the flavors enhance!!  

Stir in lime juice just before serving. Garnish with fresh cilantro and plain Greek yogurt.