White Chili screams “winter.” Not only is it a warm, filling dish, but it is a little lighter than traditional chili, because it features chicken and not beef.
An easy dish to prepare, White Chili can be “dressed up” a little by serving it in a bread bowl. Not only does that make the meal a little more special, the “bowl” is absolutely delicious after it has soaked up some of the chili. If you like traditional cornbread with your chili, that’s good, too, but try out the bread bowl with this dish, especially if you want to serve it for your Super Bowl party!
It will be the best “bowl” you’ve ever eaten!
3 or 4 chicken breasts, cut into bite size pieces
2 Tablespoons olive oil
2 cans white beans (15 oz. size), drained
2 cans chicken broth (14 oz. size)
1 small to medium onion, chopped
1 clove garlic, minced or 1 tsp. garlic powder
2 cans (4 oz. size) chopped green chilies (mild or hot, depending on family preference)
1 tsp. cumin
1 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. cayenne pepper or a few dashes of your favorite hot sauce
In large saucepan, sauté chicken, onion and garlic in the olive oil until chicken is no longer pink.
Stir in the remaining ingredients. Bring to a boil. Reduce heat and simmer uncovered for about 30 minutes.
For the bread bowl, take a round loaf of bread, hollow it out in the center and pour the soup in the middle.
Save the bread from the center of the loaf to make tasty croutons.