Chicken White Chili with Mixed Greens
Chicken white chili makes a warm, hearty meal for colder evenings. Poblano chiles add a mild spice to this dish that can be enhanced with additional jalapenos as a topping.
Makes 4 servings
1-1/2 pound boneless skinless chicken breasts, chopped
1/2 red onion
2 poblano chiles
2 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 teaspoon cayenne pepper
16 oz chicken broth
15 oz can cannellini beans
1 cup shredded Monterey Jack cheese
2 jalapeno peppers, optional
5 oz spring mix
2 tbsp fresh lime juice
Olive oil, salt and pepper
- Heat a drizzle of olive oil over medium high heat. Add onion and poblano chiles, sauteeing a few minutes until softened. Add garlic and stir briefly until fragrant. Add chicken and cook a few minutes longer, stirring occasionally, until chicken is opaque.
- Add cumin, oregano and cayenne along with salt and pepper to taste, stirring briefly again to roast the spices.
- Add 3 cups of water and the chicken broth. Once soup comes to a boil, reduce heat, cover and simmer for 15 minutes. Add canellini beans in the last 5 minutes of cooking.
- While soup finishes cooking, prepare salad. In a small jar, combine 3 tbsp olive oil with lime juice and salt and pepper to taste. Shake until well blended. Just before ready to serve soup, toss spring mix with dressing.