Thursday, March 5, 2009

Chicken Chili

This morning we went to Hunter's karate class where 5 adorable 4 year olds went through their paces. and then to the pizza shop for lunch. After dinner we watched High School Musical 3 with the boys. Us for the first time, them for about the 4th and they just got it last Friday.

Tonight we had the chicken chili. This is a recipe that Greta's friend Kasha put in her bridal shower cookbook. We've made it lots of times and it's really good and easy. We made a double batch of it and still have half of it in the freezer at home.

White Bean Chicken Chili
(serves 8-10)

This is a yummy, lighter alternative to regular chili.

2 tablespoons vegetable oil
1 pound diced, cooked chicken meat (I usually just boil a couple of chicken breasts in water with salt and pepper - its quick and easy and keeps the chicken juicy)
1 onion, chopped
2 cloves garlic, minced
1 (14.5 oz) can chicken broth
1 (18.7 oz) can tomatillos, drained and chopped (if you can't find tomatillos, you can substitute regular diced tomatoes)
1 (16 oz) can diced tomatoes
1 (7 oz) can diced green chilies (if you want it a little spicier you can use spicy, diced jalapefios)
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed 

1/4 teaspoon ground cumin
1 (15 oz) can white beans
1 cup frozen corn
salt & ground black pepper to taste

Heat oil and cook onion and garlic until soft.

Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 1O minutes.

Add corn, chicken, and beans. Simmer for 5 minutes. Season with salt and pepper to taste.

Serve with the following toppings - cilantro, cheese, avocado, sour cream, and tortilla chips.

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