I love any and all types of soup even in the summer. This one is perfect for a weeknight meal. It comes together very quickly, and is full of flavor. If you are lucky to have any leftovers, it is even more delicious as lunch the next day.
2 tbsp. olive oil, divided
1-1½ lb. boneless, skinless chicken breasts, cut into ½-inch cubes, or ground chicken
1 medium onion, chopped
3 cloves garlic, minced
1 tsp. kosher salt
1 tsp. cumin
1 tsp. dried oregano
½ tsp. ground black pepper
¼ tsp. cayenne pepper
2 (15.5 oz) cans Great Northern beans, drained and rinsed
1 (14.5 oz) can chicken stock
2 (4 oz.) cans diced green chiles
1 cup sour cream
½ cup whole milk
Fresh cilantro and paprika, for garnish
In a large saucepan or Dutch oven, heat 1 tablespoon of the olive oil over medium high heat. Add the chicken to the pan and sauté, stirring occasionally, until it is no longer pink. Remove the chicken to a plate and set aside. Add the remaining tablespoon of oil (if necessary) to the pan along with the onion. Cook, stirring occasionally, until beginning to soften, about 3-5 minutes. Stir in the garlic, salt, cumin, oregano, black pepper and cayenne and sauté 30-60 seconds more, just until fragrant.
Return the chicken to the pan along with the beans, chicken stock and green chiles. Bring to a boil, then reduce the heat to a simmer. Let simmer for 30 minutes.
When the chili is finished simmering, remove from the heat and stir in the sour cream and milk. Taste and adjust seasonings if needed. Serve warm, garnished with fresh cilantro and paprika as desired.
Source: adapted from Mel's Kitchen Cafe