Leigh's White Chili
3-4 chicken breasts
1 large onion, diced
2 cans of white beans (Great Northerns, Cannelinis, etc.), drained and rinsed
2 cloves garlic, minced
salt and pepper to taste
1 T olive oil
1 4oz. can chopped green chiles
2 t cumin
2 t oregano
2 t cilantro, chopped
1 can Ro-tel
1 box of chicken broth
Toppings: shredded cheese, sliced scallions, cilantro
Put chicken breasts in a large pot. Put in the entire box of chicken broth, plus a little water if you feel like they aren't completely submerged. Add half of the chopped onions and salt and pepper. Boil until the chicken is cooked through, about 15 minutes.
Meanwhile, in a medium size skillet, saute the rest of the onions in the olive oil. Once translucent, add the cumin, oregano, garlic and green chiles. Cook one minute. Add the Ro-tel, turn the heat down to low, and simmer for five minutes. Add the cilantro.
Remove the chicken from the pot and cut it up into small cubes. Add it back to the pot with the contents of the skillet. Add the two cans of white beans. Stir.
Simmer the chili for 20-30 minutes or until ready to serve. Top with cheese and scallions, and enjoy!
*NOTE: I love cilantro. But sometimes I feel like the only person on the planet who does. If you're like Cranky and think it tastes like soap, use flat leaf parsley instead.
Quick & Easy is not just for the bedroom!
- Leigh's White Chili