White Chicken Chili with Pine Nuts

I know, I know, I'm posting another soup. Being that it is winter and we were just blessed with our biggest snow of the season so far, I just couldn't resist! I love eating a warm bowl of soup on a cold snowy day. This recipe is very easy and very tasty! For those of you who are making baby food, throw in an extra chicken breast. Blend the chicken breast with some of the onions and add some curry powder. Matias loves it! The toasted pine nuts add a nice touch to this dish, so don't leave them out! I hope this dish warms you up on a cold wintry day!

 

White Chicken Chili With Pine Nuts

4-6 boneless skinless chicken breasts

1 large onion, chopped

1 teaspoon white pepper

¼ teaspoon salt

2 cans cream of chicken soup

3 cans great Northern beans, drained

2 (4 ounce) cans chopped green chilies

½ teaspoon garlic powder

1 teaspoon cumin

2 teaspoons chili powder

½ teaspoon dried oregano

1 can chopped tomatoes and green chilies, drained

Toasted pine nuts (optional)

Sour Cream (optional)

Shredded Cheese (optional)

Salsa (optional)

Place chicken and onions in a large pot with water to cover. Add salt and pepper. Boil until chicken is cooked and tender. Remove chicken, leaving onions in pot. Allow chicken to cool and cut into ½ inch pieces. Drain broth, reserving onions, into a separate container and reserve both (broth and onions). Return chicken to pot with onions; add soup, beans, and next 6 ingredients, stir to blend. Cook over medium heat until heated through. Add reserved chicken broth until you reach the desired consistency. Reduce heat to low at least 30 minutes or in a crock-pot for several hours.  Top with toasted pine nuts, sour cream, cheese and salsa! Enjoy!