Hurricane Florence’s decendence on the Carolinas had us cooped up inside our house here in Davidson for days just watching the buckets of rain fall, so I was inspired to break out my fall soup recipes a little earlier than usual this year. It may still feel like summer here, but there’s something about a rainy day that just feels like a soup day.
This White Chicken Chili has been a family favorite for years! It’s perfect for anytime, from rainy days to snow to even busy weeknights, since it’s so simple and easy to make. I like to serve mine with a dollop of plain Greek yogurt on top, but my hubby likes good old sour cream. Both are delicious! We usually have enough leftovers for another meal!
White Chicken Chili
Ingredients
- Cooking spray
- 2 pounds skinless, boneless chicken breast, cut into bite-sized pieces
- 2 cups finely chopped onion
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon ground coriander
- 2 (4.5-ounce) cans chopped green chiles, undrained
- 1 cup water
- 2 (15.5-ounce) cans cannellini beans, rinsed and drained (such as Goya)
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1/2 teaspoon hot pepper sauce (optional)
- 1 cup (4 ounces) shredded Monterey Jack cheese
- Sour cream or plain Greek yogurt (optional)
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped green onions
How to Make It
Step 1
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.
Step 2
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, 1 tablespoon sour cream or Greek yogurt, and 1 tablespoon green onions.
(from Cooking Light 2009)
