For those of you who asked, here is the recipe for the white chili. It is a consistent favorite at our house. I should mention that I always make a double batch, and I play around with the amount of chicken and beans - which usually means less chicken and more beans - depending on what's in the cupboard and freezer. The spices are what make this meal so yummy; you could probably throw anything in there and it would taste good (except cabbage. or beets.)
Southwest White Chili
· 2 tablespoons olive oil
· 1 1/2 pounds (about 5 breasts) boneless, skinless chicken breast halves, cut into bite-size pieces
· 1/2 cup chopped onion
· 4 garlic cloves, minced through a press or 2 teaspoons garlic powder
· 2 teaspoons ground cumin
· 1 teaspoon dried oregano
· 1/4 to 1/2 teaspoon ground red pepper
· 2-(4-ounce) cans chopped green chilies, undrained
· 2 cups chicken broth
· 2-(19-ounce) cans white kidney (canellini) beans, undrained
· 1-2 teaspoons dried cilantro
· Salt to taste
· Garnishes: white corn tortilla chips, shredded Monterey Jack cheese, sliced green onions
Heat oil in a large saucepan over medium-high heat and add chicken pieces. Cook 5 to 6 minutes, stirring often, until no longer pink. Remove chicken from pan with a slotted spoon, cover and set aside to keep warm.
Add chopped onion to saucepan. Cook and stir for 3 minutes.
Add garlic; (for fresh garlic, stir only until its aroma is released to avoid burning it)
Add the cumin, coriander, oregano, cilantro and red pepper. Stir for 1 minute.
Stir in green chilies. Add chicken broth and simmer for 20-30 minutes. Add undrained beans and chicken; reduce heat and simmer uncovered for 30 minutes, stirring occasionally. Garnish and enjoy.