Fall is the perfect time for soups, stews and chili! Try my slightly spicy take on white chili to satisfy and warm you on a chilly day.
- 1 pound boneless skinless chicken breasts, cubed (I like organic Smart Chicken)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium onion, chopped
- 1 jalapeno pepper, seeded and chopped (or 2 Tbsp hot salsa)
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained, divided (Eden Organic come in BPA-free cans!)
- 1 can diced tomatoes (San Marzano are my fav!)
- 1 small can green chilis
- 3 cups chicken broth
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- Sour cream and minced fresh cilantro, optional
- Sprinkle chicken with salt and pepper. In a large, heavy bottom pot over medium heat, cook the chicken, onion, jalapeno, oregano and cumin in oil for 3-4 minutes or until chicken is browned and vegetables are crisp-tender. Add garlic; cook 1 minute longer.
- In a small bowl, mash 1 cup of beans. Add remaining beans and broth to pot. Bring to boil. reduce heat, cover and cook on low for 1 to 1-1/2 hours or until heated through. Avoid over boiling as this will make the chicken tough!
- Stir before serving. Sprinkle with cheese. Garnish with sour cream and cilantro if desired.