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
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 heavy cream or half-and-half
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 heavy cream or half-and-half. Taste and adjust seasonings if needed. Serve warm, garnished with fresh cilantro and paprika as desired.
Source: adapted from Mel's Kitchen Cafe