Wednesday, February 3, 2010

White Chicken Chili

So now that it's February, winter is nearing the end.

Oh, that's right, I live in Minnesota so winter REALLY won't end for at least 2 more months.


I do love that it is not pitch black at 5 pm any more though.

So I'm looking at my recipes and I noticed that I have a lot of chili recipes. A lot. Even thought I typically will make chili all year long, it seems more appreciated on these cold winter days.

This chili rocks.

It is super thick, hearty, chunky, flavorful and delicious. It's zippy but not super spicy, just the way I like it. The freshness of the green onions and cilantro is wonderful, don't skip it. Many people put Monterey Jack cheese on this chili but I think that it just dulls the flavor rather than enhance it so I skip the cheese.

White Chicken Chili

2 lbs. skinless chicken breasts, cut into bite sized pieces
2 cups finely chopped onion
3 garlic cloves, minced
2 tsp. cumin
1/2 tsp. dried oregano
1 tsp. coriander
2 (4.5 oz) cans chopped green chiles, undrained
2 1/2 cups water
2 chicken boullion cubes
2 (15.5 oz) cans cannellini beans, rinsed and drained
1/2 tsp. hot pepper sauce
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions

Heat a large skillet, coat pan with cooking spray, add chicken to pan, cook for 10 minutes or until chicken is browned. Remove chicken, coat pan with cooking spray, add onion to pan, saute for about 6 minutes. Add garlic, saute 2 minutes. Stir in cumin, oregano and coriander, saute for about a minute. Stir in chilies and chicken, reduce heat to low, partially cover and cook for about 10 minutes. Add water, bouillion cubes, beans and bring to a simmer. Cover and simmer 10 minutes, stir in hot sauce. Ladel into bowls and add cilantro and green onions to the top.

Total calories = 1828 calories
8 - 1 cup servings = 229 calories per cup

2 cups White Chicken Chili = 458 calories

Calories calculated from, some numbers are rounded and approximate.

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