Yummy Fall Food!
On Sundays, I usually cook 2 or more entrees for the week... some I can take to work for lunch and some we will have at dinner. Hubs loves to grill, so we usually end up grilling about 4 nights a week and I pick up the meat on Sundays instead of cooking.
Today, I cooked White Chicken Chili and Chicken and Rice Soup, made a big salad, and bought meat for the grill this week: 2 packs of chicken breasts and one pack of chicken wings.
I've got to share this yummy chili recipe with you! I make some changes which I'll include in the recipe. {I'm not sure where I got the recipe -- I keep a 3-ring binder with page protectors for the recipes I collect through the years.}
White Chicken Chili
1 tsp olive oil
2/3 medium onion, chopped
1 clove garlic (I use a tsp of garlic powder instead)
1 seeded jalapeno pepper, chopped (I use 1/2 pepper)
1 can (4-oz) chopped green chilies
2/3 tsp ground cumin
1/2 tsp dried oregano or Italian seasoning (I use Italian seasoning)
Pinch ground cloves
Pinch cayenne pepper
1 can large white beans, undrained
2 cups chicken broth
1-1/2 cups diced cooked chicken (I use a 12.5-oz can of chicken if I don't have leftover cooked chicken)
Heat the oil in a large saucepan over medium heat. Stir in the onion and cook until tender, 4 to 7 minutes. Mix in the garlic, jalapeno, green chilies, cumin, oregano, cloves, and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes.
Mix in the chicken broth, chicken, and white beans. Bring to a boil. Turn down heat and simmer 20 minutes, stirring occasionally. At the end of 20 minutes, mash chili lightly using a potato masher, until about half of the beans are broken up.
Garnish with grated cheese, cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Wonderful when served with warm tortillas or tortilla chips on the side.
Hope you enjoy the recipe. Tomorrow I'm going to share my DIY to help Hubs keep track of our weekly menu. Come back and visit!
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