recipe of the week: white chicken chili

just whipped this one up tonight! it tasted great with a jack and corn tortilla quesadilla on the side. husband loved it and even emery ate it! i posted a thicker, all bean great northern white chili in the past, but you know, i think i like this thinner version even better.

and can i just say it's great to be wanting soup again. i really didn't want soup with the 1st trimester nausea for some reason and its great to be back. i love soup.

white chicken chili
6 servings

1 chicken breast, cup into small pieces
salt and pepper to taste
1 very small onion, chopped
2 cloves garlic, minced
a splash of olive oil
8 cups chicken broth
6 teaspoons cumin (+ or - depending on what tastes good to you!)
1 teaspoon oregano
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper (+ more if you want it a little spicier)
3 tablespoons white vinegar
1 can pinto beans, rinsed and drained
1 can corn, rinsed and drained
1 4 oz can green chilis
a few handfuls baby spinach
monterrey jack cheese and fat free sour cream for topping

1. combine chicken, onion, garlic, olive oil, salt and pepper in a large pot. saute until chicken is done and onions are soft.
2. add broth, cumin, oregano, garlic powder, cayenne pepper, vinegar, beans, corn and green chilis. simmer 30 minutes. add spinach and simmer until spinach is soft.
3. top with monterrey jack cheese and a dollop of fat free sour cream. mmm.....