White Bean Chicken Chili

 When I first got married, my lovely friend Katy made me a recipe book.  

It is still one of my favorite recipe books...not only because she gave me so many delicious recipes but because it is filled with pictures, memories, and so much love.

It warms my heart every time I open it to make one of her yummy dishes.

This is one of my go-to meals.  It can also be made in the crockpot for those days when I really don't have time to get dinner on the table after work.  

It is nutrient-dense, super delicious, and has a little kick at the end!  

I also love all of the condiments you can add on top of each bowl. Plus, every time I make this soup, everybody wants the recipe.

It is definitely a hit!

Ingredients:

• 2 tablespoons extra virgin olive oil

• 1 large onion, chopped

• 4 large garlic cloves, chopped

• 1 tablespoon ground cumin

• 1 teaspoon dried oregano

• 1/2 teaspoon aniseed

• 1/2 teaspoon dried crushed red pepper

• 1 pound boneless skinless chicken thighs, cut into 1-inch pieces

• 3 15-ounce cans of cannellini beans (white kidney beans)

• 5 cups chicken broth

• 1 7-ounce can diced green chilies

Garnish (any are optional)

• grated cheddar cheese

• chopped fresh cilantro (coriander)

• avocado slices

• plain greek yogurt

• salsa/hot sauce

• lime zest

Directions:

Puree one can of beans with one cup of the chicken broth and set aside.

This will give a creamy texture without cream.

Heat oil in a Dutch oven over medium heat.

Add onion, garlic, cumin, oregano, aniseed, and dried red pepper.

Sauté 5 minutes.

Push onion to 1 side of the pan.

Season chicken with salt and pepper and add to the pan. Sauté chicken approximately 5 minutes.

Drain remaining cans of beans.

Add beans, pureed beans and broth, remaining broth, and chilies.

Simmer until chicken is tender and cooked through, about 10 minutes.

Season to taste with salt, pepper, and lime zest.

Ladle chili into bowls.

Top with cheese, avocado, sprinkle with cilantro - whatever suits you.