We don't get too many truly cold nights in Phoenix. When we do, though, I try to seize the opportunity and make some of my favorite cold weather comfort foods. Chili is always up at the top of the list. On this particular night, it was at the top of the list, I had recently pondered the need to find the perfect cornbread recipe (I came pretty close).
I've already found my all-time favorite chili recipe. However, it comes with a four-hour simmering time and it can be pretty heavy. With the barrage of family birthday celebrations and our upcoming trip to Vegas (yay!), I figured a lighter white chili was in order. This one, inspired by my friend Terry's favorite recipe, was darn good. I didn't make it nearly spicy enough for my tastes, so I've made my changes in the recipe I'm giving you. This was easy, tasty, and actually pretty healthy. If you're looking for a quick and flavorful cold weather meal, look no further!
White Chicken Chili
an "Apple a Day" original
printer-friendly recipe
Ingredients:
2 TBSP olive oil
1 large onion, chopped
3 stalks celery, chopped
4 cloves garlic, minced
1 tsp. salt, plus more to taste
1 tsp. freshly-ground black pepper, plus more to taste
1 TBSP ground cumin
2 tsp. dried oregano
6 c. low-sodium chicken broth, more if you like thinner soup
3 (14.5 oz. cans) Northern beans
2 (4 oz. cans) green chiles
3 chicken breasts, cooked and shredded
1 c. cilantro, chopped
light sour cream, for garnish
sliced avocado, for garnish
cilantro, for garnish
Directions:
1. Heat oil over medium heat in the bottom of a heavy soup pot or Dutch oven. Add onion and celery and saute until translucent, about seven minutes. Add garlic, salt, pepper, cumin, and oregano. Saute two minutes more.
2. Add broth, beans, and green chiles. Reduce heat to low and simmer about 15 minutes.
3. About five minutes before serving, add chicken to heat through. Taste and adjust seasonings. Just before serving, add cilantro.4. Ladle chili into soup bowls and garnish, as desired.
one year ago: whole-wheat pita bread
two years ago: Mediterranean pizza for one
I've already found my all-time favorite chili recipe. However, it comes with a four-hour simmering time and it can be pretty heavy. With the barrage of family birthday celebrations and our upcoming trip to Vegas (yay!), I figured a lighter white chili was in order. This one, inspired by my friend Terry's favorite recipe, was darn good. I didn't make it nearly spicy enough for my tastes, so I've made my changes in the recipe I'm giving you. This was easy, tasty, and actually pretty healthy. If you're looking for a quick and flavorful cold weather meal, look no further!
White Chicken Chili
an "Apple a Day" original
printer-friendly recipe
Ingredients:
2 TBSP olive oil
1 large onion, chopped
3 stalks celery, chopped
4 cloves garlic, minced
1 tsp. salt, plus more to taste
1 tsp. freshly-ground black pepper, plus more to taste
1 TBSP ground cumin
2 tsp. dried oregano
6 c. low-sodium chicken broth, more if you like thinner soup
3 (14.5 oz. cans) Northern beans
2 (4 oz. cans) green chiles
3 chicken breasts, cooked and shredded
1 c. cilantro, chopped
light sour cream, for garnish
sliced avocado, for garnish
cilantro, for garnish
Directions:
1. Heat oil over medium heat in the bottom of a heavy soup pot or Dutch oven. Add onion and celery and saute until translucent, about seven minutes. Add garlic, salt, pepper, cumin, and oregano. Saute two minutes more.
2. Add broth, beans, and green chiles. Reduce heat to low and simmer about 15 minutes.
3. About five minutes before serving, add chicken to heat through. Taste and adjust seasonings. Just before serving, add cilantro.4. Ladle chili into soup bowls and garnish, as desired.
one year ago: whole-wheat pita bread
two years ago: Mediterranean pizza for one