Monday, January 9, 2012

White Chicken Chili

After dinner tonight I started on tomorrow nights dinner.  It was really nice to come tonight knowing all I had to do for dinner was heat and serve, so that made it much easier to get started on my white chicken chili.

This recipe I got from a co-worker who had made it for a meeting at work.  Not wanting to contend with a lot of leftovers, I just made a half batch.

A few notes:
-I left the tomatoes and tomatillos sort of large, but while they were cooking I ended up pulling them out of the pot to slice them smaller.  I should have diced them rather  than chopping them so big.
-Fresh cilantro is a MUST!  Love the smell of it cooking in the soup.
-We bought frozen, fully cooked, cubed chicken breasts.  It was perfect!  I am going to have to buy this more often.

Here are the veggies cooking:
And here is the finished product-can't wait until tomorrow night!

The Dove's Nest White Chicken Chili

2 tbsp olive oil
1 medium onion, chopped
3 cloves of garlic, minced
2 cups chicken stock
1 (7 oz) can chopped green chiles
2 cups chopped, cooked chicken
1/2 tsp oregano
1/4 cup (heaping) chopped cilantro
2 (19 oz) cans cannellini beans
1 tbsp fresh lime juice
salt and pepper to taste

Serve with:
sour cream
shredded cheese
tortilla chips

Heat olive oil in a large stockpot over medium-high heat.  Add the onion.  Saute for 3-5 minutes or until softened.  Add the garlic.  Cook for 1-2 minutes longer; do not brown.

Add the tomatoes, tomatillos, and jalapeno.  Cook until the tomatillos are tender, stirring occasionally.

Add the chicken stock, green chiles, chicken, oregano, cumin, cilantro, beans, and lime juice.  Cook until heated through, stirring frequently.  Season with salt and pepper.

Ladle the chili into serving bowls.

Serve garnished with a dollop of sour cream, cheese, and tortilla chips.

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