White Chicken Chili

I made this chili before I left for my Hot Yoga class this morning. Set the slow cooker for 8 hours...Enjoyed my Saturday. Later, Dinner is served. Easy.

I made the tortilla chips from corn tortillas sliced, lightly brushed with canola oil and baked in a 400 degree oven for 10 minutes, then salted.

Here's my son's version. He likes everything totally mixed and served with Frito Scoops.



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
Tortilla chips

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