Life is a little bananas sometimes, there are weeks when you blink and all of a sudden the entire week is gone. Do you ever have weeks like that? I think that literally sums up the last two weeks of my life. I can’t really explain it but it’s a bit insane.
After I ran my marathon last week (seriously, was that a full week ago??) I felt like I couldn’t even compose a complete sentence for days let alone write a coherent blog post. But I also realized that I really missed this. Turns out I like writing much more than I thought. Plus I missed you guys
Soup is one of those things that Lance doesn’t really care for. I actually don’t think I’ve ever seen him order it willingly. Chili is normally my way of getting around that. It’s something he can get on board with.
This chili is pretty simple to make – it’s broth based so it would be really great to make for a loved one if they are sick. It kinda reminds me of chicken noodle soup if you swapped the noodles for beans and changed the flavors to add a southwestern spin. And what I really like about this chili is that it’s not too heavy like a lot of chilis can be. It’s light and warm, yet really filling.
If you haven’t noticed..I really like toppings. Ok, so I sorta love them. I don’t think I could eat a nekked bowl of chili if I tried. Sour cream is always my go to, but I really like the addition of the avocado on this chili – it added an extra creaminess to the whole dish.
- 2 tbsp olive oil
- ½ medium onion, chopped
- 1 small diced jalapeno, ribbed and seeded
- 2 cloves garlic, minced
- 1 tbsp cumin
- 1 tsp ground coriander
- 1 tsp chili powder
- 1 ½ tsp oregano
- 4 oz canned diced green chilies
- 1 pound chicken breast, cooked and shredded
- 2 (15 oz) cans white beans (such as navy or cannellini), drained and rinsed
- 4 cups chicken broth
- 1-2 dashes hot sauce
- 2 tbsp fresh lime juice
- ¼ cup fresh cilantro, chopped
- Salt and pepper to taste
- To serve: Top with sour cream, green onions, avocado and serve with tortilla chips (optional)
In a large Dutch oven or stock pot heat oil over medium-high heat. Cook onions and jalapeno until softened. Stir in garlic and cook for 30 seconds or until fragrant. Add in cumin, coriander, chili powder, oregano and green chilies and cook for 1 minute.
Pour in shredded chicken, beans, chicken broth, and hot sauce. Bring to a simmer and cook over medium heat for 25-30 minutes. Stir in lime juice and cilantro. Season with salt and pepper to taste.
Top with sour cream, cilantro, green onions and avocado – and serve with tortilla chips (totally optional but highly recommended!)