1 tablespoon extra-virgin olive oil
1 medium onion, diced (about 1 cup)
2 (15-ounce) cans Great Northern beans
1 pound boneless chicken, cubed or shredded OR 2-3 cans precooked chicken
3-4 cloves garlic, minced
1 (3.5 ounce) can green chilies, OPTIONAL
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon coriander
1/2 teaspoon salt
Freshly ground black pepper
1 (32 ounce) box chicken broth
1 lime, juiced
Toppings: sour cream, chopped cilantro, avocado, lime wedges, tortilla chips
Heat olive oil in a large pot (large enough to fit the whole recipe) over medium heat. Add chopped onions and cook for about 2 minutes, or until they start to become translucent.
While the onions are cooking, drain the beans and rinse with cold water; set aside. Season the chicken with salt and pepper and add to the pot. Add the garlic and cook for 4-5 minutes or until the chicken is cooked all the way through. If using precooked chicken, simply combine garlic and chicken and let cook for one minute.
Add green chilies along with all the juices in the can. Add the beans, cumin, oregano, coriander, salt, and a few turns of pepper. Stir to combine and then add the chicken broth. (I decided to leave out the green chilies because I am not a fan of spice, and it still turned out delicious!)
Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and 1/2 cup chopped cilantro. Add salt and pepper to taste.
Ladle into bowls and top with desired toppings. Enjoy!
Recipe brought to you by the always delicious Our Best Bites.