Spring is definitely on its way, but one day its 25 degrees and the next its 55 and you know what that means: Spring colds! Boooo…Second day at home sick in bed and already going stir crazy. So, I thought I’d blog today about a wonderful meal. You can enjoy it whether you’re well or feeling under the weather…whether the weather’s chili or warm this Green & White Chicken Chili will warm you up from the inside out with a lot of warmth and a little spice.
I know I’ve previously posted another white chicken chili recipe, but I have to say and friends agree this is the best one we’ve ever had. Try it and let me know how you like it!
Stay well this Sprig and enjoy!
A little olive oil
1 onion, chopped
3 cloves garlic, crushed (I just used minced garlic)
1/2 jalapeno, seeded and diced
1 can chopped green chiles (you can use a 4 oz. or 7 oz. can, depending how much kick you want it to have)
2 teaspoons ground cumin
1 teaspoon oregano
salt and pepper
a little italian seasoning
1/4 teaspoon cayenne (I start here and then taste and add according to how spicy I like it)
2 cans (14.5 oz. each) chicken broth (I use the Gluten Free boxed kind)
2 to 3 chicken breasts (enough to equal 3 cups chopped cooked chicken)
3 cans white beans, drained and rinsed
1. Cube chicken breasts and heat a little olive oil in the bottom of a stock pot. Add cubed chicken breast to olive oil over medium high heat seasoning with a little extra minced garlic, salt, pepper and italian seasoning until cooked through. Set aside and reserving stock pot.
2. In the same stock pot heat onions in a little more olive oil. Mix in the garlic, jalapeno, green chiles, cumin, oregano and cayenne scraping the bottom of the pan and cook about 3 minutes.
3. Mix in the chicken broth, chicken and beans. Bring to a boil and then reduce to a simmer for about 20 to 30 minutes.
4. Adjust chili to taste with salt, pepper, cayenne and extra broth if you like a thinner chili. Serve with cilantro to garnish and enjoy!