Southwestern Chicken Soup

1 T oil
1 lb boneless skinless chicken breast, cubed
1 c diced white onion
14.5 oz can chicken broth, divided
3 T water
Spice mix: Blend together 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp oregano, and 1/2 tsp Faith’s Special Spice Mix (instead of mild chili powder or paprika)
4 oz can mild chopped green chilies
1 can (15 oz) white beans, such as Northern or Cannelini – undrained
1 can (~15 oz) whole kernel corn – undrained

In a large soup pot with a lid, heat the olive oil over medium high heat and sauté the chicken breast cubes for a few minutes until they are brown on the outside. Add the diced onion and cook 2 to 3 minutes more.

Add 1 c chicken broth to the chicken and onions. Cook 10 minutes. Chicken should be cooked through and no longer pink inside.

Add the spice mix and chilies; stir well. Add the canned beans and corn along with their liquid, and the remaining chicken broth. Simmer over medium heat until soup is heated through.

Cook’s Notes: This recipe was featured in a quick dinners column called “Weeknight Pirates.” It has great flavor and is an autumn stand-by in our house. I use Faith’s Special Spice Mix instead of plain chili powder. By the way, you can just add the spices to the soup pot without blending them first.

Source: Adapted from “White Chicken Chili,” Penzeys One magazine, Vol. 1, Issue 2, 2005