- 1-2 tsp olive oil
- 1/2 sweet yellow onion
- 1 7 oz can of whole green chiles, diced
- 1 tsp cumin
- 1/2 tsp oregano
- Sea salt and freshly cracked pepper, to taste
- 4 cups of chicken broth (I used homemade)
- 1 head of roasted garlic, smashed with a fork
- 1 (15 oz) can of white beans, rinsed and drained
- 1 (15 oz) can of white kidney beans, rinsed and drained
- 2 cups of roasted chicken, chopped
- 1/2 cup of fresh cilantro, chopped
Roast the garlic (click here for instructions).
Heat the olive oil in a large Dutch oven over medium heat. Add the onions and cook, stirring frequently, for 3-4 minutes; add the diced green chiles, cumin, oregano, sea salt, and freshly cracked pepper, to taste. Cook for 1-2 minutes then add the broth.
Once the roasted garlic is done, squeeze it out of the husk and smash it with a fork. Add the roasted garlic to the broth and mix it thoroughly. Next add the beans, chicken and cilantro. Simmer on low for 30 minutes.
Toppings:
- 2-3 corn tortillas, cut into strips and baked until crispy
- 2 green onions, diced
- Cotija cheese, shredded
While the soup is simmering, preheat the oven to 400 degrees.
Coat a baking sheet with cooking spray then place the tortilla strips on it and spray them with cooking spray and season with sea salt.
Bake in the oven for 5-7 minutes or until golden brown.
Taste the chili and re-season with salt, pepper, oregano or cumin if needed. Ladle the chili into bowls, top with crispy tortilla strips, cotija cheese, and green onions. Enjoy.