Saturday, March 4, 2017

Southwestern White Chicken Chili

This chicken chili is so easy and so tasty.  My husband is from New Mexico and so he is a huge fan of anything with green chiles in it.  I have really come to love the smoky, mild heat they give dishes and cook with them often now.  The weather has been in this wonky it is warm, wait - - just kidding, it's still winter phase and this dish fits the bill for even warmer weather because it is not too heavy.

What You'll Need:
1 pound of boneless, skinless chicken (I used chicken breasts)
2 cans white beans (I used Great Northern but you can use any that you prefer)
1 can corn
large handful of cilantro, chopped
1 can (4 ounces) of green chiles
1 onion, diced
2 cloves of garlic, minced
1 Tbsp butter
1 and 1/2 Tbsp cumin
1/2 tsp cayenne
4 cups chicken broth
Salt and pepper to taste
1 cup Mozzarella cheese (plus more for topping if desired)
1 Tbsp cornstarch for thickening (optional)

What You'll Do:
Cook your chicken.  You can either dice it and cook it in a little olive oil with salt and pepper.  I actually took another short cut because my husband was grilling a steak the night before so I just threw the chicken seasoned with salt and pepper onto the grill the night before so it was already cooked.

Add olive oil and butter and cook onions and garlic with chicken until tender.  Add green chiles, corn and beans and cumin and cayenne.  Cook for about 1 minute before adding the broth.  Add the broth and let everything simmer for 15-20 minutes.  Mix in about 1 Tbsp of cornstarch or flour mixed with a little water to thicken, if desired.  Add mozzarella cheese and fresh cilantro (saving a little for garnish).  Stir and let simmer for another 5 minutes or so.  Serve and top with extra cheese and cilantro.

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