Name: White Chicken Chili
Ingredients: 2 lbs boneless, skinless chicken breasts; 32 oz chicken broth (increase broth for thinner chili); 1 medium onion (diced); 3 stalks celery (thinly sliced); 3 jalapeno peppers (roasted and diced); 2 cloves garlic (minced); 2 tsp cumin; 1 tsp cayenne pepper; 2 tbsp fresh or dried parsley; 1/2 cup fresh cilantro (chopped); 1-2 limes (juice only); salt and pepper (black or white) (to taste)

White Chicken Chili

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SERVINGS 4

Ingredients

2 lbs boneless, skinless chicken breasts
32 oz chicken broth increase broth for thinner chili
1 medium onion diced
3 stalks celery thinly sliced
3 jalapeno peppers roasted and diced
2 cloves garlic minced
2 tsp cumin
1 tsp cayenne pepper
2 tbsp fresh or dried parsley
1/2 cup fresh cilantro chopped
1-2 limes juice only
salt and pepper (black or white) to taste

Instructions

Spritz a large skillet with olive oil spray. Over medium heat, add chicken breasts and cook 4-5 minutes per side until both sides are browned and chicken is fully cooked. Set aside to cool. Once chicken is completely cooled, shred the meat.
Using same skillet, add another spritz of olive oil. Preheat the pan and add onions, garlic and celery. Saute until slightly soft.
In a soup pot, add broth, shredded chicken, sauted vegetables and diced jalapenos, dried spices and herbs. Bring mixture to boil, then lower heat and simmer for 30 minutes. Adjust seasoning to taste. Cook for another 15 minutes.
Right before serving, add lime juice and stir.
Serve and enjoy!

Notes

Optional: consider topping with diced scallions, a dollop of Greek yogurt or a couple tablespoons of Manchego cheese.