Spring has finally sprung here in Ohio and I am so psyched. In fact, this morning it was in the 50s when I woke up and walked the dogs….a far cry from yesterday’s early morning temp of 31 degrees F! All I kept thinking this morning was, “what a beautiful day today is going to be” instead of, “can’t wait to get back inside.”
This being said, today’s recipe may seem a bit late with soup season coming to a close. Well, my family doesn’t really consider chili a soup. It’s more like a food group all unto itself…one we can eat anytime. Now, my guys tend to prefer a traditional chili: kidney/pinto beans, ground beef, tomatoes, spices, etc. My daughter and I prefer white chili with chicken, white beans, and NO tomatoes. My recipe is inspired by one from the book “Just a Matter of Thyme”. I hope you enjoy it as much as we do!
3 Tbsp oil (I use coconut oil but any oil will work)
In a large pot, heat your oil over medium-high heat. Add the diced onion and saute about 5 minutes or until they become translucent and some are beginning to brown.
Add the chicken breast, green chiles, and garlic. Saute another 5 minutes until your chicken begins to brown around the edges (stir so your onions and garlic do not burn).
Add the oregano, cumin, chipotle pepper, cayenne, soup base, the water and beans.
Once your soup comes to a boil, turn the heat down and simmer about 1 hour.
Ladle into bowls and top with cheese and green onions, if desired.
*Chicken soup base is not the same as bouillon. Soup base adds a lot of flavor, not just a lot of salt, to your soup. You will find it in the soup section of your local grocer and there are few different brands. This is the brand I used today.