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.