White Chicken Chili

This one is from my friend, Natalie. It's become one of our family favorites--a great alternative to tomato-based chili, which we love too :o) It's fun to play with this recipe, if you like to do that. You can add or subtract ingredients, depending on your preference!

Natalie's White Chicken Chili

1 Tbs. oil

1 lb. chicken

1 C chopped onion

2 garlic cloves, minced

6 C chicken broth

2 cans canellini (or any white) beans

2 4-oz. cans green chilies

1 pkg. frozen white corn

1 tsp. oregano

2 tsp. cumin

dash of cayenne pepper

2-3 Tbs. lime juice

Toppings: cheese, avocado, green onions, sour cream, tortilla strips or chips, etc.

Cook chicken, onion and garlic in oil just till onion is soft--chicken will continue to cook in broth. Add remainder of ingredients; bring to boil and simmer for 15-30 minutes. Serve with whichever toppings you like!

**I like my chili a little bit thicker than how this recipe turns out. I like to mix together a little bit of cornstarch and cold water, then add it gradually to the soup until it comes to the thickness I prefer. You can do this with any soup recipe without changing the flavor or the fat content!