Monday, November 12, 2012
Easy White Chicken Chili
We’ve had a couple of weeks of the most GORGEOUS weather down here in South Florida. Sunny, cool (even “cold” at night), and breezy in the daytime. We’re talking: sleep with the windows open… free A/C all. day. long. kinda weather! It’s the little things that get us excited!
This may sound strange, but one of my FAVORITE smells in the whole world is the smell of the house when it’s been “aired out” all day. Please, tell me someone else knows what I’m talking about!
I’m serious… it has a distinct scent and I JUST LOVE IT. My mom used to air the house out on a cool South Florida “winter” day while my brother and I were at school. We’d walk in the door to the smell of a freshly aired out house and some soup or pot roast was on the stove and fresh bread would be baking in the bread maker. Heavenly smells I tell you…
Anyhow, my house has been freshly aired out, and I too had some soup on the stove… White Chicken Chili to be exact!
You guys know I’m a soup all year round kinda gal… but it just tastes EVEN better when it’s cold out! Can I get an amen?!
This meal is homey, hearty, and has just enough spice to warm you up from the inside!
Happy bellies make a happy home…
Stay warm, my northern friends!
Easy White Chicken Chili
Yield: 8-10 servings
Prep Time: 15 - 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
An easy winter-warmer meal that the whole family will love...
2 pounds boneless skinless chicken breasts, about 4
1 tablespoon extra light olive oil (or vegetable oil)
1 medium-large onion (about the size of a grapefruit), peeled and diced
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon cracked black pepper
3 (15.5 ounce) cans of northern white beans, undrained
1 can of Ro-tel
4.5 ounce can chopped green chilies
3 cups low sodium chicken broth
3 cups shredded cheese (Colby Jack, Monterey Jack, or Cheddar)
8 ounces sour cream
Serving ideas: Additional cheese, Cilantro, Pico de Gallo, Cooked Rice, Tortilla Chips, or Warm Tortillas...
Cook and shred chicken breasts (may boil or bake - or substitute the meat of a Rotisserie Chicken). In a large pot over medium high heat, saute the onions in olive oil until beginning to soften (3-4 minutes). Add the cumin, oregano, salt, and pepper and saute for 30-45 seconds, until fragrant. Add the beans, chicken broth, Ro-tel, green chilies, and chicken. Bring mixture up to a boil, reduce heat to low and simmer for 20-30 minutes. Add the sour cream and cheese and stir until heated.
Serve as a soup with additional cheese, tortillas, and/or tortilla chips -OR- serve over steamed rice for a heartier dish (add the toppings as well)!
Note: Reheats really well!