White Chili With Chicken and Chilies

Hello friends.  I've been a bit busy putting up the Christmas tree and babysitting the grandson while his mama and papa went shopping so I didn't get a chance to post here.  But the tree is up and now I can concentrate on getting things done.
It's cold here but is supposed to be in the sixties by the weekend.  Mama nature is exercising her right to do what she darn well pleases.                              

What better food on a cold winter night than something spicy and hot and filling.  From reading my posts you might have gathered that we like highly spicy foods.  I have been known to get it so spicy that I can't eat it, but someone around here always likes the over-spicy foods so it doesn't ever go to waste.

Last night our dinner was White Chili with Chicken and Chilies.  I had come cubed chicken left over from making bacon wrapped chicken from Thanksgiving.  I froze it that day so I could pull it out and make White Chili. 

I'm serving cornbread tonight with our chili, but I know some people like to eat crackers with it.  And that's just as good as having a big old piece of cornbread.  My cornbread recipe is on this blog and you can find it by checking on the right hand side.

Here's my recipe.  I adapted this from many recipes over the years.  It was try and try again until it tasted good.

Hope you like it.


White Chili With Chicken and Chilies

2 large fresh chicken breasts, cubed small
2 tablespoons olive oil or canola oil
1 large onion, chopped
4 garlic cloves, minced
2 cans chicken broth, (I used reduced sodium, fat free)
1/2 teaspoon poultry seasoning (I used this to add a bit of salt to the chili - can be omitted)
1 (4 oz) can diced green chilies
1 teaspoon Italian seasoning (or oregano)
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1/2 teaspoon parsley
salt and pepper to taste
2 cans cannellini beans or great northern beans, undrained (I used one of each and mashed 1/2 of the great northern beans for thickening) 
water as needed



Cook the chicken with the oregano in the olive oil.  After the chicken has lost its pink, add the chopped onions and minced garlic and cook until the onion looks clear.  Add the rest of the ingredients and cook for about 35 to 45 minutes.  I sometimes let is set for a while on the warm setting of my electric skillet to let the flavors blend.  Add water as needed during cooking.

 

 

Good Food at its best!  Warms you when it's cold.

 

 

 

Thanks for coming to my blog.

 

Enjoy your day!