White Chicken Chili

I love chili - but I know that I also get bored having the same chili recipes over and over. This is a white chili recipe that has more of a southwest/Mexican kick to it. Thanks to Angela for this one. With the impending blizzard that's about to hit...the biggest in Chicago since 1967...just typing this recipe warms me up!


Ingredients
1 tbsp. olive oil
2 medium sweet onions, chopped
4 cloves garlic, minced
6-8 cups chicken broth
2 tbsp. fresh cilantro, chopped
2 tbsp. lime juice (the juice of approximately 1 lime)
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. red pepper sauce (*optional: it makes it extra spicy, FYI)
Salt and pepper
11 oz. can white or whole kernel corn, rinsed and drained
15 oz. can great northern beans, rinsed and drained
15 oz. can butter beans, rinsed and drained
15 oz. can chick peas, rinsed and drained
7 oz. can green chiles
2 cups chicken breast, chopped and cooked
*Note: one great shortcut my mom taught me for soup that involves chicken is to buy a prepared rotisserie chicken and simply remove the meat from the bones and add to the soup. It saves a lot of time, and the chicken already has great seasoning and flavor. This is what I prefer to do for my chicken soup, and I definitely recommend it!


Directions
1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add onions and garlic, and cook until tender, about 10 minutes.
3. Meanwhile, rinse and drain all of the beans and corn.
4. Add beans, corn, chiles, broth and seasonings (basically everything but the chicken).
5. Bring to a boil. Lower heat and simmer for 25 minutes, covered.
6. Meanwhile, dice the chicken breasts into bite-sized pieces. Season with salt, pepper and onion powder.
7. Saute until cooked through, about 15 minutes.
*Note: if you are using the prepared rotisserie chicken, simply use this time to peel the meat from the bones.
8. Add the cooked chicken to the pot and stir. Continue to cook for 5 minutes.
9. Serve with your favorite southwest toppings: sour cream, scallions, avocado, diced tomatoes, shredded cheese and/or fresh cilantro. Enjoy!

Thanks again for this awesome recipe, Angela!