White Chicken Chili

This is one of my favorite chicken soups. And when you consider the fact that I really, really dislike regular chili, this is surprising!

A nice, hot soup is perfect for our bitterly cold weather right now.

And, when paired with homemade breadsticks this is the best!

Here's how I made this soup:

1 medium onion, diced
1 TBsp olive oil
2 TBsp flour
1 cup chicken broth (or 1 cup boiling water with 1 bouillon cube)
2 cups milk
1 can Great Northern beans, drained and rinsed
1 can Chickpeas, drained and rinsed
1 can corn, drained and rinsed
1 cup water
2 tsp cumin
1/2 tsp garlic salt
1/4 tsp chili pepper
salt and pepper to taste

Saute the onion in olive oil in a large soup pot until the pieces are tender and translucent. Stir in flour and cook 2 minutes. Add broth and bring to a boil, stirring constantly until thick. Add the milk, water, beans, corn, and spices. Decrease the temp to low and simmer with the lid on for an hour. Stir occassionally to make sure things don't stick to the pot.

We served this soup with sour cream, cheddar cheese, and salsa. Oh, and homemade breadsticks! Yum, yum, yum!!