Food For Thought: White Chicken Chili
By Ashley Phillips
On a cold winter day it’s great to warm up with a nice hot meal. A favorite for many people is a hot bowl of chili. Here’s a recipe for a White Chicken Chili, something a little different from your classic red sauce chili.
White Chicken Chili
2 lbs cubed chicken breast
2 c finely chopped onion
2 minced garlic cloves
2 tsp ground cumin
½ 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
1 (14 oz) can low-sodium chicken broth
½ tsp hot pepper
1 c shredded Monterey Jack cheese
Heat large skillet over medium-high heat. Coat pan with cooking spray and add chicken; cook 10 mins until browned.
Add onions and garlic to pan and sauté 6 mins until tender. Stir in spaces and sauté 1 min. Sit in chiles and cook 10 mins. Add water and broth; simmer until thickened. Add beans and heat through. Serve with cheese and tostillas if desired.