My family loves different varieties of chili. When I saw this recipe, I knew it was one I just had to try. It is similar to one of my favorites, Creamy White Chicken Chili.
...and more figure friendly too.
1 tablespoon olive oil
1/2 cup diced onion
2 (14.5 ounce) cans Great Northern Beans, undrained
2 cups cooked, diced chicken
2 cups chicken broth
3/4 cup salsa (I use Chunky Medium)
1 teaspoon dried oregano
1/2 teaspoon celery salt
1 1/2 cups shredded mozzarella cheese
In a medium saucepan, heat the olive oil over medium heat. Add onions and cook until onions are translucent, about 5 minutes.
Add the remainder of the ingredients, except the mozzarella cheese.
Heat over medium heat, stirring occasionally, until the soup comes to a simmer.
Add the mozzarella cheese one handful at a time, stirring to let each addition melt before adding the next.
Stir to combine and make sure all the cheese has melted and serve.