White Bean & Chicken Chili

It was April in Minnesota, and I was still seeing snowflakes out my window (noooooo!!!), so I decided it was soup for supper. This recipe is not as heavy as a traditional chili, but more of a cross between chicken soup and chili, and is a whole meal in itself. I used to make it only when I had extra turkey on hand after Thanksgiving, but now I’ll buy a rotisserie chicken at Costco just to make this soup. Make this when entertaining a crowd, or for a few, and freeze some for later. Since it’s not milk-based, it freezes really well. I found the skeleton of this recipe online years ago, but I’ve tweaked and added to it, so it no longer resembles the original. The trace amount of ground cloves in the broth is a game-changer. Don’t skip it! It gives a unique, yet compelling flavor twist to this southwestern-style soup.

Makes 8 servings

2 tablespoons butter
1 large onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
4 cups ½-inch pieces cooked chicken or turkey
3-4 cups canned, boxed, or homemade chicken broth (If using a 32 oz. box, that’s 4 cups)*
2 tablespoons fresh cilantro, or 2 teaspoons dried cilantro
1 teaspoon dried basil
2 teaspoons chili powder
1/8 teaspoon ground cloves
2 cans (15-16 oz. each) great northern beans, rinsed and drained
2 cans (15 oz. each) corn, drained
2 cans (15 oz.) diced tomatoes, undrained

GARNISHES
Avocados, diced
Blue or yellow corn tortilla chips, crushed*
Sour cream
Grated Monty Jack cheese

Melt butter in a large Dutch oven over medium heat. First, cook the onion just until translucent, then add green peppers and sauté until slightly tender, about 3 minutes. Add garlic and cook for 2 minutes more, stirring often. Stir in all remaining ingredients and bring to a boil. Reduce to a simmer. Cover and simmer for 30-60 minutes, stirring occasionally. Serve soup with suggested garnishes, if desired.

*NOTE: This recipe is gluten-free if you make your own chicken broth and use 100% corn tortilla chips.