White Chicken Chili for Two

I think it’s because I like beans so much. Normally, a Texas ‘bowl of red’ does not contain beans. My Mom doesn’t even add beans to her chili.

I think it’s because I like beans so much. Normally, a Texas ‘bowl of red’ does not contain beans. My Mom doesn’t even add beans to her chili.


Ingredients
  • 1/2 pound boneless, skinless chicken tenders
  • 1 1/4 cups chicken stock
  • 2 teaspoons olive oil
  • 1/2 small white onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1 4-ounce can of MILD chopped green chiles*
  • 1 15-ounce can white beans (Great Northern Beans), drained & rinsed
  • 1/2 teaspoon salt
  • freshly ground black pepper, to taste
  • 4 ounces (~1/2 cup) full-fat sour cream
  • cilantro, for garnish


Instructions
  1. First, add the chicken tenders and chicken stock to a small soup pot (I use a 4-quart pot). Bring to a simmer, turn off heat, cover and let cook all the way through, about 10 minutes. Check to ensure the chicken is done.
  2. Remove the chicken from the broth (reserve the broth for the soup!), and shred into bite-size pieces. Set aside.
  3. Wipe out the pan, and then add the oil and turn the heat to medium high.
  4. Add the diced onion to the pan, and cook while stirring occasionally until softened, about 5 minutes.
  5. Sprinkle the garlic and oregano on top, and saute for 30 seconds.
  6. Next, add the green chiles, beans, salt, and pepper. Pour the reserved chicken broth and chicken back into the pan, and bring to a gentle simmer.
  7. Just before serving, turn off the heat and stir in the sour cream.
  8. Divide the soup between two bowls, and serve with cilantro, chopped jalapeños, and more sour cream.