White Chicken Chili

Dallas had a snow week. Schools have been closed for days. Roads are icy. Pipes are frozen. People are hungry.

This is a classic white chicken chili to warm your bones originally featured in Cooking Light. There are a hundred recipes for similar chilis, and this one isn’t superior. Just an easy reminder of how good chicken chili really is.

Use diced chicken, instead of ground, and it feels almost like a mexican soup. (Or maybe that’s the handfuls of cilantro I dumped in my bowl.)

White Chicken Chili

Source: Cooking Light

  • 2 pounds chicken (I used chicken thighs)
  • 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
  • 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
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped green onions

Heat a large skillet over medium heat. Add chicken to pan and brown chicken, cooking completely. Remove from heat.

In a large Dutch over, over medium heat, add onion and stir frequently until tender. Add garlic and saute for 2 - 3 minutes. Stir in cumin, oregano and coriander. Add chilis, chicken, beans and broth and bring to a simmer while covered for 10 minutes. Stir in hot sauce. Add additional broth until desired thickness. Serve into bowls and top with cheese, cilantro and green onions.

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