Chicken Tortilla Chili

A hearty, yet healthy version of the classic Mexican soup.

Directions:

1. In a blender or food processor, combine 2 cups chicken broth with one can of cannellini beans. Blend until smooth. Set aside.
2. Cut chicken into bite-sized pieces. In a medium bowl, toss together chicken, cumin, paprika, chili powder, lime juice, cayenne and 1 tablespoon olive oil.
3. In a large pot, over medium heat, heat remaining 2 tablespoons olive oil. Add onion, garlic and jalapeño. Sauté for 5 minutes, stirring occasionally. Add chicken and cook for another 5 minutes, stirring occasionally.
4. Add reserved chicken broth mixture, remaining 3 cups chicken broth, beans, salsa and tortilla chips. Season to taste with salt. Bring to a boil. Reduce heat to a simmer, continue cooking for 30 minutes.
5. Serve with fresh chopped cilantro, sliced green onions, sour cream and shredded cheese.

TIP: If you don't have a food processor or blender, you can achieve the same thickening results by mashing the beans by hand.

Recipe Courtesy of Chef Linsey, ALDI Test Kitchen