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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

Cilantro

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.

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