Black and White Chicken Chili

World's Easiest Soup 

Supposedly this recipe is a “lost classic.”  I found it in a new cookbook (I just treated myself to four – count ‘em – four!) that I ordered from America’s Test Kitchen. The book is called Cook’s Country Best Lost Suppers – Old-Fashioned, Home-Cooked Recipes Too Good to Forget. 

Some of the recipes do seem a bit out dated, like Johnny Marzetti or Salmon Wiggle, but not this one. We loved it! My son ate two huge bowls as an after school snack and my husband and I polished off almost all of it for dinner. The absolute fantastic finishing touch was sour cream, salsa and cilantro. I recommend this one!

Here’s what you need:
1 – 1 ½ pound boneless skinless chicken breasts
2 T oil
1 onion, chopped
4 garlic cloves, minced
1 ½ t cumin
1 ½ t oregano
4 C low-sodium chicken stock (use good quality, because your finished soup will only be as good as the stock you put into it.)
1 15 oz. can cannellini beans – drained and rinsed
1 15 oz.  can black beans – drained and rinsed
 1 ½ C corn
1 8 oz. can chopped green chilies
Sour cream, salsa and cilantro for garnish (all three really made this soup excellent!)

See how I tried to mimic shredded chicken - it actually kinda worked! Think small pieces. 

Here’s what you do:
Chop the chicken in small bits – I tried to mimic the look of shredded chicken. The original recipe called for chicken with the bones in and skin on, which you first brown, then simmer for an hour or so in the broth, remove, de-bone, shred, clean off the fat…..  which would have been great, but I was in a time crunch – like usual…..

Sautee the onions for a few minutes. Add the chicken, garlic and spices. Cook through. Add the remaining ingredients and simmer for a while. EASY and surprisingly tasty! The toppings are a must.