Chili Bowls

Winter has finally arrived. Snow has been blowing all day and it is quite cold. Unfortunately for the sledders and snow boarders in the house, the snow is not sticking. We are having the perfect cold winter night meal, White Chicken Chili, served in the great chili bowls that Mom & Dad gave to me for Christmas. Thought I would share ...



(Originaly posted by Kim. Imported from old blog by Admin on 7/17/2009)



















White Chicken Chili

2 pounds skinless, boneless chicken breast, cut into bite-sized pieces
2 cups finely chopped onion
2 garlic cloves, minced
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 teaspoon ground coriander
2 (4.5 ounce) cans chopped green chiles, undrained
1 cup water
2 (15.5 ounce) cans cannellini beans, rinsed and drained
1 (14 ounce) can fat-free, less sodium chicken broth
1/2 teaspoon hot pepper sauce
1 cup (4 ounces) shredded Monterey Jack cheese
1/2 cup chopped frest cilantro
1/2 cup chopped green onions

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 10 minutes or until chicken is browned, stirring frequently.

2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan, saute 6 minutes or until tender. Add garlic; saute 2 minutes. Stir in cumin, oregano, and coriander; saute 1 minute. Stir in chiles; reduce heat to low, partially cover, and cook 10 minutes. Add chicken, 1 cup water, beans, and broth; bring to a simmer. Cover and simmer 10 minutes. Stir in hot sauce. Ladle into bowls, sprinkle with cheese, cilantro, and green onions.