Cookie Bookie

White Chicken Chili

1 small yellow onion, diced
1 tbsp olive oil
2 cloves garlic, finely minced
4 cups chicken broth
2 (15 oz) cans cannellini beans, drained and rinsed
1 pkg frozen cauliflower
1 (7 oz) can diced green chilies
1 1/2 tsp cumin
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp cayenne pepper
salt and freshly ground black pepper , to taste
1 1/4 cup frozen or fresh corn
2 1/2 cups shredded cooked rotisserie or left-over chicken
1 tbsp fresh lime juice
2 tbsp chopped fresh cilantro, plus more for serving
Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving (optional)

Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.

Simmer chicken broth with 1 c beans and cauliflower until cauliflower is tender.  Blend until smooth and add to pot with onions and garlic.

Add green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.

Add remaining beans to soup along with corn and stir well. Simmer 5 - 10 minutes longer.

Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.