Cinnamon Spice & Everything Nice

White Chicken Chili

(by Reeni)

1 yellow onion, diced

olive oil, for sauteing

1 roasted red or green bell pepper, diced

4 cloves garlic, minced

2 teaspoons chile powder

1 teaspoon smoked paprika

1 teaspoon sea or kosher Salt

1/4 teaspoon fresh black pepper

3 cups cooked chicken rough-chopped or 1 + 1/2 pounds boneless chicken breast, cut in bite-size pieces

2 cans (4 ounce) green chiles or 1-2 Chipotle peppers in adobo, minced

2 cans (14 and 1/2 ounce) cannellini beans

4 cups chicken broth

1 cup half and half

Optional Toppings:

Sour Cream

Extra Sharp Cheddar Cheese

Avocado/Guacamole

Shredded Lettuce

Bread Croutons

Tortilla Chips

Diced Tomato

Diced Green or Yellow Onion

Salsa

1. In a large soup pot or heavy bottomed sauce pan saute onion in two tablespoon of oil over medium-low heat until soft and tender. Add garlic, saute until fragrant, add red pepper and all of the spices.Saute for two to three minutes. (If using raw chicken add now and cook until all sides are seared.)

2. Add chicken and green chiles, mix well with onion and spice mixture. Add beans and broth, bring to a simmer and cook for 25 minutes. Halfway through  taste and season with additional spices or salt and pepper.

3. Add half and half, simmer for 10 additional minutes. Serve with the toppings of your choice.