White Chicken Chili

White Chicken Chili

(From Cooking Light magazine)

Cooking spray

2 lbs chicken breast, cubed

2 cups chopped onion

2 garlic cloves, crushed or minced

2 tsp ground cumin

½ tsp dried oregano

1 tsp ground coriander

7-8 oz can, chopped green chiles, undrained

1 cup water

2 (15.5 oz) cans cannellini beans, rinsed and drained (Great Northern Beans are easier for me to find so I usually use those)

1 (14 oz) can chicken broth (or about 2 cups if you make your own using a chicken base)

½ tsp hot pepper sauce (I usually leave this out, but it doesn’t make it too spicy)

Optional toppings (I usually skip the cilantro):

1 cup shredded Monterey Jack cheese

½ cup chopped fresh cilantro

½ cup chopped green onions

Sour cream

Directions:

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.

Heat a large pot or Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 6 minutes or until tender, stirring frequently.

Add garlic and sauté 2 minutes, stirring frequently.

Stir in cumin, oregano, and coriander and sauté 1 minute.

Stir in chiles; reduce heat to low and cook 10 minutes, partially covered.

Add chicken, water, cannellini beans and broth; bring to simmer.

Cover and simmer 10 minutes.

Stir in hot sauce (optional) and top with (optional) toppings listed above

Recipe doubles or triples easily and freezes really well! Tastes great with No-Knead bread