Wednesday, December 29, 2010

Chilly / Chili

This week in Chicago, it has kind of felt like P and I are the only ones who have to go to work. So, last night, to make myself feel better about that (and to help deal with the chilly Chi weather), I decided we should cozy up with a delish bowl of white chicken chili from my new Cooking Light cookbook that I got for Christmas (thanks Santa!)

I spent a good part of Christmas day going through this entire cookbook and sticky noting my fav recipes. The White Chicken Chili was def number one on my to do list.

Yield: 8 servings


  • Cooking spray
  • 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
  • 1/2 teaspoon hot pepper sauce
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 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. Add chicken to pan; cook 10 minutes or until browned, stirring frequently.

Heat a large 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; sauté 2 minutes, stirring frequently. Stir in cumin, dried oregano, and coriander; sauté 1 minute. Stir in chiles; 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 10 minutes. Stir in hot sauce. Ladle 1 cup of chili into each of 8 bowls; sprinkle each serving with 2 tablespoons cheese, 1 tablespoon cilantro, and 1 tablespoon green onions.

The chili had just the right amount of kick to it (though I am known to add hot sauce to pretty much everything - so naturally, I put in a little more than the recipe called for). We heated up some naan in the oven to make it a perfect winter dinner.

Now it's time to pick my next recipe!



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