Recipes

White Chicken Chili (Jorge Approved meal)

8 servings

2 pounds skinless, boneless chicken breasts, cut into bite sized pieces
(I use canned Chicken Breast (13 oz) from Sam's Club-works great)
2 cups chopped onion
2 garlic cloves, minced
2 teaspoons ground cumin
1/2 teaspoon oregano
1 teaspoon ground coriander
2 (4.5 oz) cans chopped green chilies, undrained
1 cup water
2 (15.5 oz) cans cannellini (white kidney) beans, undrained (can also use navy beans)
1 (14 oz) can fat free, less sodium chicken broth
1/2 teaspoon hot pepper sauce

The following items are added to the top of the soup for garnish (if desired)
1 cup (4 oz) shredded Monterey Jack Cheese
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions

1. Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add chicken to pan, cook 10 minutes or until browned, stirring frequently. (you can omit this step if you use the canned chicken)
2. Heat a large Dutch oven over medium high heat. Coat pan with cooking spray. Add onion to pan, saute 6 minutes or until tender, stirring frequently. Stir in cumin, dried oregano and coriander, saute 1 minute. Stir in chilies, reduce heat to low, and cook 10 minutes, partially covered. Add the chicken, water, cannellini beans and broth, bring to a simmer. Cover and simmer 20 minutes. Stir in hot sauce. This soup is now ready to serve, ladle into bowls, sprinkle 2 tablespoons cheese, 1 tablespoon cilantro, and 1 tablespoon green onions if desired. Enjoy!

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