White Chicken Chili

1 medium onion, coarsley chopped
1 large jalapeno, seeded (optional) and chopped
2 chicken breasts, cut into bite-sized pieces (or poached and shredded)
1 - 4oz can fire roasted green chilis, diced
2 cups almond milk (optional)
4 cups (1 carton) chicken stock or broth
1/4 cup fresh cilantro, chopped or 1 tbls dried
1-2 tbls extra virgin olive oil
1-2 tbls flour
2 tbls ground cumin
1 tbls chilli powder
1 tsp smokey paprika
salt & pepper to taste

Serve with chopped green onions (aka scallions), monterey jack cheese or pepper jack, light sour cream or yogurt and tortilla chips or strips of baked tortilla as toppings. Leftover chicken or turkey, rotisserie chicken or canned chicken all work well for this recipe.

Add olive oil to bottom of soup pot or dutch oven, just enough to cover bottom of pot and heat at medium to medium-high heat. Chop onions and jalalpeno, dropping into pot as you go. Add chicken and cook until onions are tender and chicken is browned on all sides. Add flour, stir and allow to cook for a couple of minutes. Add green chilis and white beans, half of the cilantro (if fresh), cumin, chili powder, paprika, salt and pepper. Stir in almond milk (if using) and stock. Allow soup to come to a boil, then reduce heat to simmer and allow it to cook for 10-15 more minutes.

Serving Size: 8 to 10-1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user CJSKITCHEN.