Healthy White Chicken Chili

1: Add olive oil to a large dutch oven or large pot and place over medium high heat.

2: Add onion and green chiles and cook until softened, about 3-4 minutes.

3: Stir in cumin, chili powder, coriander, and dried oregano; allow the spices to cook for 30 seconds.

4: Add in chicken broth, 1 can of drained chickpeas, uncooked chicken breast, and salt and pepper. Simmer on medium low heat for 20-30 minutes.

5: After 20 minutes, remove the chicken with a slotted spoon and shred with two forks.

6: Add in fresh lime juice and cilantro.

7: Add the remaining can of rinsed and drained chickpeas and ½ cup water (or broth) to a blender. Blend until somewhat smooth, adding a little more water if necessary.

8: Pour blended chickpeas into soup pot and stir in the corn. Allow soup to cook and simmer for 5-10 more minutes.

9: Serve with tortilla chips, an extra lime wedge, and avocado if desired.