White Chicken 'Chili'

It is cold here already.  Fall is blowing in with rain and gloom the last few days.  I had already made my Fire Roasted Chili but still wanted something warm.  Out comes the new White Chicken 'Chili'!  My tips for this one- use the leftover chicken you have already made up, if you think even far enough ahead of time, throw an onion on the grill the night before you make this for some amazing flavor.  Feel free to use your favorite veggie instead of onion too.  Cabbage, tomato or spinach would be good.  After you cook the onion so long in the broth, the texture of them changes and they don't have an onion consistency at all.  They soften and are almost like noodles....this is coming from a major texture food person...so give it a try.

White Chicken 'Chili'
3.5 ounces chicken
1/2 onion, sliced thin
1 1/2 Cups protocol Chicken Broth (I used Wild Harvest today)
1 Cup water
2 tsp garlic, minced
2 tsp dried oregano
1 tsp chili powder
1 tsp ground cumin
1/4 tsp sea salt
1/4 tsp black pepper
1 TB milk allowance (optional)
dash of paprika
Cilantro
Lemon

Place sliced onion, garlic, oregano, chili and cumin in a pan and saute on Med-Hi for 5 minutes or until onions soften and garlic is fragrant.  Add chicken, broth, water, salt, pepper and paprika.  Bring all to a boil then turn down to lo and simmer, covered for 1 hour.  Ladle soup into your bowl and top with cilantro and a squirt of lemon, more salt and pepper to your taste. Enjoy this filling meal.