And so continues my obsession with soup during the Fall! This chicken chili is hearty and comforting on cold nights (like tonight in San Francisco).
What you'll need:
-1 pound of boneless, skinless chicken, cut into 1/2 inch cubes
-1 cup of water
-1 cup chopped onion
-2 garlic cloves, minced
-1 tsp ground coriander
-2 tsp ground cumin
-1 tsp chili powder
-1 tbsp dried oregano
-1 can of Ro-tel tomatoes
-1 can of diced tomatoes
-1 can of white beans (I like cannellini or Great Northern), undrained
-White mushrooms, sliced
-Heat 1 tbsp of olive oil over medium heat and sauté onion and garlic for 3-4 minutes.
-Add chicken for 5-7 minutes until no longer pink.
-Add water, spices, beans, tomatoes, and mushrooms.
-Bring to a boil and then reduce to a simmer for 10 minutes.
-Serve topped with cheese and sour cream.