Sunday late afternoons are meant for making soup. Each Sunday I prepare a different soup that will get me through the next five days of lunches. Nothing is more comforting than a delicious bowl of soup.
Zippy White Chili
This chunky chicken chili doesn't require any fancy preparation or exotic ingredients. I like to serve the zesty mixture over crunchy tortilla chips.
1 lb boneless skinless chicken breasts cut into cubes
1 small onion, chopped
1 3/4 cups chicken broth
1 can (4 oz) chopped green chilies
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon minced fresh cilantro or parsley
1/2 to 1/4 teaspoon cayenne pepper
1 can (15 oz) white kidney or cannelini beans, rinsed and drained
Tortilla Chips (optional)
In a saucepan coated with nonstock cooking spray, saute chicken and onion until juices run clear; drain if desired. Stir in broth, chilies, garlic powder, oregano, cilantro/parsley, and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 30 mintues. Stir in beans, cook 10 minutes longer. Seve over tortilla chips.