Recipe: White Chicken Chili
There's never really a bad time for chili, but when temperatures are dropping, it is a warming dish to enjoy for lunch or supper as the sun goes down. This recipe takes the classic dish for a more-nutritious spin.
White Chicken Chili
Makes 5-6 servings of 1½ cup each
- 1 pound boneless, skinless chicken breasts
- 1 large onion, chopped (about 1½ cups)
- 3 cloves garlic, finely chopped (3 teaspoons chopped)
- 1 32-ounce carton of low-sodium chicken stock
- 2 15-ounce cans cannelloni beans, drained
- 2 4-ounce cans chopped green chilies, drained
- 1½ teaspoons ground cumin
- 1 teaspoon leaf oregano
- ½ teaspoon ground coriander
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper (adjust as desired for your heat preference)
Directions, slow-cooker method
- Place whole chicken breasts, onions, garlic, chicken stock, drained beans, drained green chiles, cumin, oregano, coriander, salt and cayenne pepper in slow cooker.
- Cook on low 6-8 hours.
- Shred chicken prior to serving.
Directions, stove-top method
- In a large pan, heat 1 tablespoon oil over medium-high heat.
- Add chicken, cut up into bite-size pieces, onions, garlic; cook and stir until chicken is thoroughly cooked.
- Stir in remaining ingredients.
- Heat to boiling. Reduce heat to low; simmer 30 minutes to 1 hour until meat is tender and for flavors to blend, stirring occasionally.
- You can freeze extra in freezer bags, and then date label it for a future delicious and hearty lunch.