I heart chili. I could eat it every day, no matter the season, and since there are so many ways to prepare it I could never get bored or sick of this simple, one-dish meal.
I usually make a more traditional chili with ground beef and beans plus the addition of pumpkin and dark chocolate for a little added flavor. But the other day I had some extra chicken breast on hand so decided to try a recipe for White Chicken Chili that I've had bookmarked for some time.
It was sooo good! Rich, creamy, with a tiny bit of a kick from the green chilies. It's pure comfort food and perfect for a relaxed evening at home.
White Chicken Chili
Recipe from Eat, Live, Run
1-2 Tbsp olive oil
1lb boneless, skinless chicken breast, cubed
1 medium onion, small diced
2 cloves garlic, minced
2 cans cannelloni beans, drained and rinsed
2 4oz cans diced green chilies
14.5oz reduced-sodium chicken broth
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/4-1/2 tsp ground cayenne pepper
1/2 cup half & half (I used fat free)
8oz sour cream (I used reduced fat)
1 cup Monterey Jack cheese, shredded (my recipe addition!)
Heat the olive oil in a large pot over medium heat. Add the cubed chicken breast, chopped onion and minced garlic and saute until the chicken is cooked through and the onion is translucent.
Add the beans, diced chilies, chicken broth, salt, cumin, oregano and cayenne pepper. Bring to a boil, then reduce the heat and simmer for 30 minutes.
Turn off the heat and stir in the half & half, sour cream and Monterey Jack cheese. Serve with additional shredded cheese, sour cream, avocado, chopped cilantro and/or tortilla chips!
Tell me: What is your all-time favorite chili recipe?