It’s a snowy day here…the kind that makes you want to cozy up inside, light a fire, and make something warm and nourishing for dinner using ingredients you have on hand. Soup fits the bill perfectly if you keep a reasonably well-stocked pantry. I always try to keep cans of beans and chicken broth on hand and chicken breasts in the freezer. You could always substitute a different kind of cheese or eliminate an herb or garnish if you don’t have it handy. But if you’re up for following a recipe, here’s one of my favorites for you to try on your next snow day. I’m off to don my hat and mittens, retrieve my kindergartener from the bus and prepare for an afternoon of snow-themed fun!
White Chicken Chili
adapted from Cooking Light 2004
- 2 lbs. skinless, boneless chicken breast, cut into bite-sized pieces
- 2 c. finely chopped onion
- 2 garlic cloves, minced
- 2 tsp. ground cumin
- 1/2 tsp. dried oregano
- 1 tsp. ground coriander
- 2 (4.5 oz) cans chopped green chiles, undrained
- 1 c. water
- 2 (15.5 oz.) cans cannellini beans, rinsed and drained (I like Bush’s)
- 1 (14 oz.) can chicken broth or chicken stock
- 1/2 tsp. Tabasco sauce
- 1 c. (about 4 oz.) shredded Monterey Jack cheese
- 1/2 c. chopped fresh cilantro
- 1/2 c. chopped green onions
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 10 minutes or until browned, stirring frequently.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 6 minutes or until tender, stirring frequently. Add garlic; sauté 2 minutes, stirring frequently. Stir in cumin, dried oregano, and coriander; sauté 1 minute. Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered. Add the chicken, water, cannellini beans, and broth; bring to a simmer.
Cover and simmer 10 minutes. Stir in hot sauce. Ladle 1 cup of chili into each of 8 bowls; sprinkle each serving with 2 tablespoons cheese, 1 tablespoon cilantro, and 1 tablespoon green onions.