White Chili

I'm pretty sure the drop in the temperature lately and the gorgeous colored leaves all over the mountains mean that soup season is here!  I couldn't resist making a hearty chili today.

You'll be surprised how the chili flavors still shine through for a great full, satisfying dish. You won't even miss the red meat or tomato sauce of typical chili.  I started with a recipe posted by my friends at ourbestbites but had to adjust it more to my liking in several ways. I loved the outcome. 

Ingredients:
1 TBSP olive oil
1/2 onion, chopped
3 garlic cloves, minced
3 boneless chicken thighs, diced
1 smaller potato, diced
1 14 oz. can white northern beans (could use any other white bean)
2 cans chicken broth (28 oz.)
1/2 can green chilies
1/2 jalapeno, minced
1/2 tsp cumin
1/2 tsp ground coriander
1/2 tsp oregano
lime juice
chopped cilantro
sour cream
salt and pepper

Directions:
Saute the onions and garlic in olive oil in soup pot for a few minutes. Season chicken pieces with salt and pepper and toss into the pot. Add potato, beans (juice and all from can), green chilies, spices and jalapeno. Boil for 15-20 minutes until potatoes and chicken are cooked through. Top with little more salt and pepper, a sprinkle of lime juice, chopped cilantro and a generous dollop of sour cream.

If you need to go dairy-free, add a spoon of potato starch instead of the sour cream to help make a whiter broth with a bit of substance.