Don't call me chicken

I love all kinds of soup. Even in the dead of summer, soup is always on my mind, even if I don't make it as often. Soup is a perfect meal to me - veggies, protein, sometimes even diary all in one bowl. It's easy to eat, easy to clean up after, and always so satisfying. I'm always on the look out for new soups, stews and chili's and this new addition to my repertoire is a keeper!

I think I'm lucky that my husband also considers soup to be a complete meal. I've often heard people complain that their family or spouse would object if "all" they served were soup for dinner, but we have no such issue at my house. Particularly when it's one like this - thick with chicken and beans and with a creamy, warm and spicy flavor. And it's healthy for us too!

And as much as soup is a meal to me, it's even better with some fresh bread. This cheesy quick bread is an old recipe from my mom that has been showing up on some other blogs lately - and that makes me so happy. It's really awesome to see something you love making others happy too! The bread was even better this time around because I replaced the cheddar with asiago and sprinkled a bit on the top too for extra flavor - both suggestions from others who've made it. It's great to see how others can make a favorite even better!

White Chicken Chili
Adapted from Annie's Eats

1lb chicken breast, cut into 1/2 inch chunks
1 medium onion, diced
1 Tbs olive oil
2 cloves garlic, minced
1 cup chicken broth
2 (15.5 oz) cans Great Northern beans, drained and rinsed
1 (14.5 oz) can diced tomatoes (I used the Hunts Petite Diced with Green Chilies)
2 (4 oz) cans diced green chilies
1 tsp salt
1/2 Tbs cumin
1/2 Tbs chili powder
1/2 tsp fresh ground pepper
1/4 tsp cayenne powder
12oz reduced fat cottage cheese
1/2 cup skim milk

In a large dutch oven or soup pot, saute the chicken and onion in the olive oil. Cook until the chicken has lost it's pink color and the onion is softened. Add the minced garlic and cook with the chicken and onions for a few minutes, until it begins to soften.

Add the chicken broth to the pan and stir to deglaze, making sure to get up any browned bits from the bottom of the pan. Add in the beans, tomatoes and chilies, stirring to combine. Add the seasonings and bring to a simmer. Reduce heat and keep it at a slow simmer, stirring occasionally for 30 minutes.

In a blender, combine the cottage cheese and milk until you have a completely smooth, creamy mixture. Remove the soup from the heat and add in the dairy, stirring to combine. The heat of the soup will bring up the temperature of the cream mixture. Serve immediately. If you don't have the cottage cheese, you can use sour cream.

Makes 5 dinner-sized portions.

Nutrition Information:
Calories: 365
Fat: 6.5 g
Carbs: 35.2 g
Fiber: 9.4 g
Protein: 41.4 g