White chicken chili

White Chicken Chili

I’m so happy to see the tail end of Winter, but sometimes these cold, rainy March days get to me.  Today definitely calls for a nice bowl of something warm and satisfying.  This is a nice alternative to the usual chili, and probably a little bit healthier since it uses chicken instead of ground beef.  There really isn’t much to it… very simple and straightforward and it comes together quickly.  I just kind of combined what I had in the pantry and used a few different recipes as guides.

If you aren’t a fan of a lot of heat, leave out the chilies and you’ll still get a nice blend of spiciness from everything else.   Served with a dollop of sour cream and some cheese and you’ve got a hearty chili for a dreary day.

Recipe:  White Chicken Chili

3 Tbsp. olive oil

1 large onion, chopped

2 garlic cloves, crushed and chopped

4 Tbsp. all-purpose flour

1 3-oz. can of chilies, diced  (You can leave these out for a milder version.)

2 1/2 tsp. ground cumin

1 tsp. chili powder

1/4 tsp. cayenne pepper

1 tsp. oregano

4 cans white beans, drained but not rinsed

2 14.5 oz. cans of chicken broth

3 boneless, skinless chicken breasts, cooked and cut into bite sized pieces or fork-shredded

1 Tbsp. chopped dried cilantro or a small handful of fresh cilantro

1/2 c. shredded monterey jack cheese

sour cream, tortilla chips, and extra cheese for garnish

In a large pot, cook onion in oil for about 5 minutes or until transparent.  Add garlic, flour, and seasonings; cook and stir for 2 more minutes.  Add beans and broth; bring to a boil.  Reduce heat; simmer.  Add chicken and cilantro; continue simmering until heated through.  Garnish with cheese and sour cream.

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