A terrific game day chili option featuring chicken and cannellini beans! This White Chicken Chili is a spicy and comforting dinner to enjoy at half time.
White Chicken Chili: A Family Favorite from Way Back
I bumped into a mom of one of Tom’s grade school classmates at an event recently. She pulled me aside and thanked me for sharing my chicken chili in the school cookbook years ago, as it had become one of her family’s favorite soups. It was due for some tweaking and after approval from the hubby, it was ready to share with you all.
Spicier that my original, I was afraid Bill would call it a 3-alarm chili, AKA “I need 3 beers to wash it down!” But a little dollop of sour cream was the perfect antidote. Feel free to up the red pepper flakes if you want a fiery soup, we have tender palates in this household. Well, one of us does. This is perfect on a chilly winter night or on game day. Give it a try!
I’m offering a series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’m featuring some of my past tips to help you start 2015 on a healthy note. Click on the #SkinnyTip tag at the end of this post to see all my previous tips.
Tip #55: I eat numerous times a day. Squeezing in a healthy snack between meals helps stave off intense hunger pangs which can lead to overeating.
- 1 large onion, chopped
- 1-2 tablespoons oil
- 4 cloves garlic, minced
- 4 ounce can chopped green chiles
- 1 15-ounce can cannellini beans, rinsed
- 6 cups chicken broth
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 2 teaspoons oregano
- ¼-1/2 teaspoon crushed red pepper flakes, or to taste
- 4 cups cooked and chopped chicken
- 5 ounces baby spinach
- Green onions, Monterey jack cheese, sour cream, chopped tomatoes, cilantro to garnish, optional
- Cook onions in oil till soft. Add garlic and saute for a minute or so. Add chiles, beans, chicken broth, spices and chicken and simmer for 30 minutes. Add spinach and cook till wilted.
- Serve with garnishes of your choice.