Winter White Chicken Chili With Cilantro and Lime

Ingredients

• Olive oil spray
• 2 small boneless, skinless chicken breasts
• 2 small white onions
• 1 small carrot, peeled
• 2 stalks celery
• 2 tablespoons olive oil
• 1 garlic clove
• 2 4-ounce cans chopped green chilies
• 2 14 ½-ounce cans cannellini beans (undrained)
• 2 cups chicken broth
• 2 teaspoons dried oregano
• 1 teaspoon ground white pepper
• 1 teaspoon cayenne
• 1 teaspoon ground cumin
• Salt and pepper to taste
• ½–1 cup fresh cilantro (garnish)
• 1 fresh lime (garnish)
• 1/2 cup mozzarella cheese
• Fried tortilla strips (garnish)

Step-by-Step Instructions

1. Cook the chicken.

Start by cooking your chicken breasts with olive oil spray and a bit of salt and pepper to taste. Cook both breasts fully (ideally in a cast-iron pan). Set aside to cool. Once cool, shred the chicken with two forks and set aside again.

2. Prepare and sauté the vegetables.

Clean and chop the onion, carrot, celery and garlic (chop or crush), and add it all to your soup pot with the olive oil. Sauté until onions are translucent.

3. Add everything and simmer.

Add in the rest of the ingredients, minus the cilantro, lime, cheese and tortilla strips. Allow the soup to come to a boil. Then reduce the heat to a simmer; cover and cook for 20 to 30 minutes. Taste test along the way, adding more spices as needed.

4. Serve!

Once all the flavors of this yummy white chicken chili have melded together, serve it in bowls with a spritz of fresh lime juice, some mozzarella cheese, and a small bunch of fresh cilantro leaves on top! For a little crunch, feel free to add a few tortilla strips as well.

What can make serving this delicious white chicken chili even more enjoyable this winter is serving it at a dinner party for friends in your very own apartment! Looking for Chicago apartments? Contact us to see what floor plans we have available. 

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