This is a perfect weeknight meal. The whole thing comes together in about 30 minutes and with the cayenne pepper it has a nice kick to it. When it was cooking, I found the consistency to be more like soup than chili, so I added some corn starch mixed with water to thicken it up. It worked like a charm. Alternatively you can add less chicken broth or puree some of the white beans before adding them.
You can serve this alone or over brown rice. It’s a nice change from your traditional red chili with beef, tomatoes and kidney beans.
White Chicken Chili
Recipe from BettyCrocker.com
1 tablespoon vegetable oil
1 large onion, chopped (~1 cup)
2 cloves garlic, finely chopped
1 pound boneless skinless chicken breasts, cut into bite-size pieces
3 cans (14 oz each) chicken broth
2 cans (15 oz each) cannellini beans, drained
2 cans (4.5 oz each) chopped green chiles, drained
1 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper (cayenne) or more/less to taste
1 tablespoon corn starch, mixed with 1 tablespoon cold water (if desired, to make the sauce thicker)
1 1/2 cups shredded Monterey Jack cheese (6 oz) (if desired)
Chopped fresh cilantro (if desired)
In 4-quart saucepan or Dutch oven, heat oil over medium-high heat until hot. Add onion, garlic and chicken; cook and stir until chicken is no longer pink.
Stir in remaining ingredients except cheese and cilantro. Heat to boiling. Reduce heat to low; simmer 10 to 15 minutes to blend flavors, stirring occasionally. If you would like a thicker chili, add the corn starch mixture to thicken it up.
To serve, spoon chili into soup bowls. Top each serving with cheese and cilantro.
Yield: 4 – 5 servings