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Southwest White Chili

Heidi M. Souza of Moon sent us this recipe, which uses chicken breasts, chicken broth and spices and fresh cilantro.

  • 2 tablespoons olive oil
  • 1 1/2 pounds (about 5 breasts) boneless, skinless chicken breast halves, cut into bite-size pieces
  • 1/2 cup chopped onion
  • 1 to 2 finely diced jalapeno peppers, optional
  • 4 garlic cloves, minced through a press
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon dried oregano
  • 1/4 to 1/2 teaspoon ground red pepper
  • 2-(4-ounce) cans chopped green chilies, undrained
  • 2 cups chicken broth
  • 2-(19-ounce) cans white kidney beans, undrained
  • 1/2 cup fresh cilantro, chopped
  • Salt to taste
  • Garnishes: white corn tortilla chips, shredded Monterey Jack cheese, sliced green onions

Heat oil in a large saucepan over medium-high heat and add chicken pieces. Cook 5 to 6 minutes, stirring often until no longer pink. Remove chicken from pan with a slotted spoon, cover and set aside to keep warm.

Add chopped onion to saucepan along with jalapenos, if desired. Cook and stir for 3 minutes.

Add garlic, stirring only until its aroma is released to avoid burning it.

Add the cumin, coriander, oregano and red pepper. Stir for 1 minute.

Stir in green chilies. Add chicken broth and both cans of undrained beans. Bring to a boil. Add chicken to pot, reduce heat and simmer uncovered for 30 minutes, stirring occasionally. Stir in chopped cilantro during last 5 minutes of simmer time.

To serve: Crush some corn chips in the bottom of a bowl, ladle in chili, then top bowl with cheese and green onion. Makes 6 to 8 servings.

Freezes well for 2 to 3 months.

Thursday, February 20, 2003

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