White Chicken Chili

 I think I can read your mind. 

Well maybe not read your mind but maybe I can assume what you might be thinking. 

Is that the same thing?

But yes, I know I've been talking about how is has been so warm and that the onset of summer has me stoked about being "hot in the city" and having a cold beer on my porch while watching lightening bugs and then all of a sudden I made you chili. 

Of all things when it is getting warmer and warmer by the day. How could I do such a thing?

Well, little confession, I love making chili and soups more in the summer than I do the winter. Maybe it is because there are so many fresh vegetables around and things just taste better right from the farm. This makes sense, right?

 I expect to have quite a few more soup posts this coming summer and farmers market season but this is one you really can use a lot of pantry ingredients versus all fresh. The only super fresh ingredient I used was the cilantro growing on my kitchen windowsill. I picked up the chicken, cheese, and avocado at the store yesterday and the rest was in my pantry or freezer. 

Now I know that there are a million versions of this chili or is it a soup? I mean it is hearty like a chili but not super thick. I am not sure if thickness is a factor in calling something soup or chili but I'll call it chili until someone convinces me otherwise. 

I am a big fan of this chili. I have had many different versions made by many different people. Some have made it creamy some have made it beany some have made it chunky. All have been tasty. 

I made my own version of the chili and might I add that a lot of lime juice at the end really adds something extra special. I love the heat and the brightness of the lime juice. And I mean you top anything with cheese and someone is bound to love it. 

Soup's on (or I mean chili)!!!

White Chicken Chili 

4 boneless, skinless chicken breasts
2 Tbls olive oil
1 onion, chopped
3 garlic cloves, minced
3 tsp ground cumin
2 tsp Mexican oregano
1 tsp cayenne pepper
3 Anaheim chilies, chopped
1 cup frozen sweet corn
4 cups chicken stock
1 can white beans (if you like more beans, well just add another can)
1 tsp chicken flavor base (I used Better Than Bouillon)
For garnish: chopped cilantro, fresh lime juice, chopped avocado, grated cheese and crushed tortilla chips

Heat 1 tablespoon of olive oil in a heavy non-stick skillet. Add chicken breasts and saute until the chicken is cooked through. Remove cooked chicken from pan to let cool.

Meanwhile, heat the other tablespoon of olive oil in a heavy soup pot and toss in your onions. Cook onions until they are starting to become translucent and then add in your chopped chilies. Cook the onions and chilies for about 5 minutes and then add in your garlic, cumin, oregano, and cayenne. Saute for about 3 minutes more. Add in your can of white beans (do not rinse) and continue to saute for another minute or two.

Take your cooled chicken and either shred or chop into bite-sized pieces. Add your chicken into the pot, along with the chicken base and saute another minute. Add in your chicken stock and simmer the chili for approximately 15-20 minutes. Add in your corn and simmer for another 5-10 minutes.

To serve, squeeze a 1/4 of a lime over the chili and top with the crushed tortilla chips, avocado, cheese, and cilantro. Serve up with your favorite cold beer.

Enjoy!