Ingredients
2 chicken breasts
2 15 oz cans great northern beans
1 small yellow onion , chopped (about ½ cup)
2 garlic cloves , finely minced (or 1 ½ teaspoons garlic powder)
4 cups chicken broth
2 4 oz cans diced green chilies
1 ½ teaspoons ground cumin
¼ teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon paprika
1 cup corn (frozen or fresh)
Good olive oil
Kosher salt and freshly ground black pepper
For Toppings:
Plain Greek yogurt
Cilantro (chopped)
Shredded cheese
Tortilla chips
Green onions
Avocado
Directions
Heat olive oil in a large heavy bottomed pot over medium-high heat. Add onion and sauté until softened, 3-5 minutes. Add garlic and cook for 30 seconds. Add chicken and brown on both sides. Add chicken broth, green chiles, cumin, cayenne, paprika, oregano and season with salt and pepper to taste. The chicken will cook in the broth. Bring to a boil and let simmer for about 20 minutes or until the chicken is cooked through. Remove chicken and set aside.
Drain and rinse beans in a strainer. Add beans to the soup pot. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes. Optional - using an immersion blender, pulse the chili a few times so the soup thickens but be careful not to over puree. Add in corn and let cook for 2-3 minutes.
Remove from heat and stir in shredded chicken. Spoon into bowls and serve garnished with red onion, a dollop of Greek yogurt, cilantro, shredded cheese and avocado.