While I love a good old fashion tomato based chili, this healthy alternative has quickly become one of my favorite meals. One of my favorite tricks is to slow cook the chicken first for easy shredding. Serve with a dollop of sour cream and some freshly shredded cheddar.
2 Tablespoon Butter olive oil
4 shredded chicken breasts (about 2 pounds)
1 onion chopped
4 cloves garlic minced
6 cups chicken broth
1 cup fire-roasted diced green mild chilis
2 teaspoons dried oregano
3 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1 pinch of fresh ground pepper
3 cans cannellini beans (or any white beans you have)
1 cup corn (I use canned)
Put chicken in a slow cooker for 6 hours. (You can also boil the chicken if you are short on time but it is much easier to shred after a slow cooker.)
Melt butter or oil in a stock pot over medium-light heat. Add onions and saute until soft but not brown. Add garlic and saute for one more minute.
Add green chilis, corn, beans, all spices, shredded chicken and broth.
Simmer for at least one hour. The longer you simmer, the better the soup.
NOTE: The green chilis give the soup a kick. If you don’t like spice or the kids won’t eat spicy either leave it out or split the soup in two batches and only add the chilis to one half. Of course you will need to half the amount of chilis you use.