If you've read my 2011 goals, then you would know I want to cook at least 50 new recipes this year - which equals out to about one per week - and last week I got started on this goal! It was cool outside, so what's better than chili when it's chilly out? (the answer is nothing) I love regular chili, so I decided to give my friend Tyra's White Christmas Chili a go! She and another friend of mine (Rhian) gave me a recipe box full of their favorites as a wedding gift - and I definitely plan on incorporating their recipes into my 50 new ones this year!
(I split all the following ingredients in half since it's just two of us)
8 skinless, boneless chicken breasts
2 medium onions, chopped
2 garlic cloves, minced
1 tbsp vegetable oil
2 (14 oz) cans of chicken broth
4 (15.5 oz) can cannellini beans, rinsed and drained
1 (15.5) can of cannellini beans, rinsed, drained, and mashed
2 (4.5 oz) cans chopped green chilies, undrained
1 tsp salt
1 tsp ground cumin
3/4 tsp dried oregano
1/2 tsp ground black pepper
1/8 tsp ground cloves
1/8 tsp ground red pepper
1. Cut chicken breasts into bite-sized pieces.
2. Saute chicken, onions, and garlic in hot oil in Dutch oven or chili pot over medium-high heat for 10 minutes or until chicken is done.
3. Stir in broth and next 10 ingredients and bring to a boil.
4. Reduce heat and simmer, uncovered, for 30 minutes.
Serve with desired toppings: Monterey jack cheese, jalapeño peppers, salsa, sour cream, or fresh cilantro.
This recipe calls for a lot of ingredients, but you pretty much just measure everything out, do some chopping, and dump it all in - easy! And for such a simple recipe, it packs a whole lot of deliciousness! I highly recommend anyone looking for an easy soup/dinner to give this a try - and it's just as good the day after, if you're into leftovers. You will not be disappointed!
If you are vegetation, you could probably just substitute tofu for the chicken or just double up on beans (or add in a couple different beans).