White Bean and Ground Chicken Chili

I have been on a soup kick lately.  It’s nice to make a meal all in one pot.  So I have some soups coming for you this week.  We are starting off with a healthy white bean chili make with ground chicken.  Ground chicken has 55% less fat than ground beef and is 150 calories for 4 oz.  I created this recipe based off of one I saw  by Angel Shannon on Good Things Utah.
There is a secret ingredient in this recipe that makes this chili delicious.  It is a teaspoon of cinnamon.  I love the additional layer of flavor it adds, a little extra sweet spice.  You also puree a can of the beans to add to the thickness of the chili.

White Bean and Ground Chicken Chili

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 lb. ground chicken (I used Gold n’ Plump 90/10)
• 1 (4 oz) can diced green chilies
• 1 Tbsp. ground cumin
• 1 Tbsp. dried oregano
• 1 tsp. ground cinnamon
• ground cayenne pepper to taste
• ground white pepper to taste
• 3 (15 oz) cans white beans beans, undrained (I used great northern but cannellini will also work)
• 3 cups chicken broth
• 2 cups or 1 (16 oz) container of reduced fat sour cream

1. In a large pot, saute the onion, garlic and ground chicken for 10 minutes or until chicken is fully cooked.
2. Add the cumin, oregano, cinnamon, cayenne pepper to taste and white pepper to taste to the chicken mixture.  Saute for 1 minutes until spices become fragrant.
3. Mix in two cans of the beans along with the chicken broth. Take the third can of beans and puree them in a blender or food processor until smooth. Stir in the pureed beans and simmer the soup for 10 minutes.
4. Remove from heat and mix in sour cream until melted.  Serves 6-8.