Thursday, February 14, 2008

White Christmas Chili (a.k.a White Chicken Chili)

I make soup about once a week and throughout winter we'll throw chili in the mix. When we get tired of regular chili we'll make this version. Typically I'll half the recipe but only cut the seasoning by 1/4 so it still has a lot of flavor. It's great topped off with some sour cream and a few tortilla chips.

8 skinned and boned chicken breast halves (you can also use boneless, skinless breasts)
2 medium onions, chopped
2 garlic cloves, minced
1 tablespoon vegetable oil
2 (14 1/2 ounce) cans chicken broth
4 (15-ounce) can cannellini beans, rinsed and drained
1 (15-ounce) can cannellini beans, drained and mashed
2 (4.5 ounce) cans chopped green chilies
1 teaspoon salt
3/4 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground red pepper

1. Cut chicken into bite-sized pieces
2. Saute chicken, onion, and garlic in hot oil in dutch oven over medium-heat for 10 minutes or until chicken is done.
3. Stir in broth and next 10 ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes.

P.S. Sorry for the lame, blah, picture. My camera kinda sucks. I tastes a lot better than it looks!

1 comment:

coowen said...

Oooh, I LOVE a good chili!