White Bean Chicken Chili

Name: White Bean Chicken Chili
Ingredients: 1/2 tablespoon olive oil; 1/2 cup diced onion; 2 (14.5 ounces each) cans Great Northern Beans or cannellini beans, rinsed and drained; 2 cups cooked, diced chicken (or use this skillet method for quick, cooked and shredded chicken); 2 cups low-sodium chicken broth; 3/4 cup salsa (see note above); 1 teaspoon dried oregano; 1/2 teaspoon celery salt; 1 - 1 1/2 cups shredded Monterey Jack or mozzarella cheese (see note above); Optional toppings (cilantro, olives, tomatoes, sour cream, avocados)

White Bean Chicken Chili was pinched from <a href="http://www.melskitchencafe.com/white-bean-chicken-or-turkey-chili/" target="_blank">www.melskitchencafe.com.</a>

"UPDATE: A single recipe of this soup doesn't make a whole lot - I always double it for our family of seven (five kids, two adults). Of course, it goes a bit further if adding on toppings so keep that in mind. Originally the recipe was posted with mozzarella cheese. It's very yummy that way and occasionally I still use it but for the most part, I've changed to using Monterey Jack for a much creamier and smoother texture. Incidentally cheddar doesn't seem to work well here - it is a bit to greasy and doesn't melt well.Also, the salsa in this recipe is quite important - use a salsa that has great flavor as it is a key component to the soup. A salsa with a lot of heat is obviously going to make the soup spicy. I like to use a mild or medium salsa (Trader Joe's chunky sals or fire-roasted salsa are two of my favorites). And if you want to change it up a bit, using a green salsa is a wonderful variation. You can probably tell this soup is endlessly adaptable. Don't forget that leftover, cooked turkey is delicious in this soup. Another note - I often sub celery seed (just 1/4 teaspoon) for the celery salt and then just add additional salt to taste if needed...."

INGREDIENTS

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1/2 tablespoon olive oil

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1/2 cup diced onion

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2 (14.5 ounces each) cans Great Northern Beans or cannellini beans, rinsed and drained

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2 cups cooked, diced chicken (or use this skillet method for quick, cooked and shredded chicken)

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2 cups low-sodium chicken broth

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3/4 cup salsa (see note above)

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1 teaspoon dried oregano

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1/2 teaspoon celery salt

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1 - 1 1/2 cups shredded Monterey Jack or mozzarella cheese (see note above)

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Optional toppings (cilantro, olives, tomatoes, sour cream, avocados)

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