White Chicken Chili
adapted from Cooking Light, OCTOBER 2004
I made this in my slow cooker after browning the chicken and sauteing the onions and garlic.
Cooking spray or extra virgin olive oil
2 pounds skinless, boneless chicken breast, cut into bite-sized pieces
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
1 cup water
2 (15.5-ounce) cans cannellini beans, rinsed and drained (such as Goya)
1 (14-ounce) can fat-free, less-sodium chicken broth or homemade chicken broth
1/2 teaspoon hot pepper sauce
1 cup (4 ounces) shredded Monterey Jack cheese
1/2 cup sour cream, optional
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray or oil. Add chicken to pan; cook 10 minutes or until browned, stirring frequently. Transfer the chicken to the slow cooker after it is lightly browned.
Add onion to pan; sauté 6 minutes or until tender, stirring frequently. Add garlic; sauté 2 minutes, stirring frequently. Add to slow cooker.
Stir in cumin, dried oregano, and coriander, water, cannellini beans, and broth; set slow cooker on low for 8 hours. Stir in hot sauce before serving.
Ladle 1 cup of chili into each of 8 bowls; sprinkle each serving with 2 tablespoons cheese, 1 teaspoon of sour cream, 1 tablespoon cilantro, and 1 tablespoon green onions.
Serve with tortilla chips.
Yield: 8 servings