White Chili with Chicken (Thick Soup)

Ingredients:

• Half of a large one grilled chicken (2 tbsp.), remove the skin and chop the meat
• 1 can (540 g) canned white beans, rinsed
• 1 tbsp. l. olive oil
• 1 bunch green onions, chopped (about 3/4 cup)
• 3 cloves garlic, chopped
• 1/2 - 1 jalapeno, seeded, stemmed and chopped
• 1 tbsp chili spice mix
• 6 cups lightly salted chicken broth
• 1 cup corn kernels, fresh or thaw frozen
• 1 package (500g) frozen yucca (thawed) or 2 medium baking potatoes, peeled and cut into medium cubes
• 2 carrots, cut diagonally into 1cm pieces (about 1 cup)
• 1 - 2 chipotle peppers in adobo sauce, thinly sliced
• 0.5 cup fresh cilantro, chopped

Preparation:

1. In a large saucepan, heat the olive oil over medium-high heat. Add the green onions, garlic, jalapeño, chili spice mix and 2 teaspoons salt and cook until softened, about 2 minutes.
2. Add the chicken broth, yucca, corn, carrots, and chipotle leaves and bring to a boil. Cover, reduce heat, and simmer until the yucca is tender, about 15 minutes. Stir to break up the yucca and thicken the broth slightly.
3. Add the chicken and beans and cook, stirring occasionally, until heated through and thickened, about 10 minutes. Sprinkle with cilantro before serving.