Southwest Chicken Chili

Shay's Southwest Chicken Chili  
I created this recipe on the fly for dinner tonight when I needed to use up some chicken breasts we had on hand. I tend to always have onion, garlic, sour cream, and canned white beans around. The avocado I had leftover from another meal we had recently which I was happy to use up, and for me was real icing on the cake. A really delicious addition.

1 Tbsp olive oil
1 large white onion diced*
2 tsp cumin
1 tsp chili powder (I am a spice wimp, add more if you like it hot!)
1 tsp oregano or marjoram
3 minced garlic cloves
1 lb boneless skinless chicken breast, cut into 1" pieces
1/3 cup salsa of choice (I like medium heat Chunky Newman's Own)
2 cans white beans/Navy beans, drained and rinsed
1/2 cup chicken or veg. broth sour cream cheddar or other favorite cheese(s), shredded

divide out 1/4 of onion, mince
1 tsp dried cilantro
1 avocado diced
 Mix together above three ingredients in bowl and set aside  

Heat olive oil over medium heat, add onion, cumin, and chili powder to pan and cook for 3 minutes
Add garlic and chicken, cook 5-7 minutes until chicken is no longer pink
Meanwhile, take 1/2 cup of the white beans and chicken or veg broth and blend together with immersion blender, blender, or food processor
Add blended beans and salsa to pan with chicken, onion, and garlic. Season with salt and pepper to taste.
Simmer 8 minutes until chicken is done cooking.
Add rest of the beans, simmer, to heat through for 2-3 minutes
Spoon into bowls, add a dollop of sour cream, top with cheese.
Add avocado mix if you like.

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