TNT "Breezy White Chili"
I've been experimenting with "white" chilis quite a bit, but this one I put together last night really came out a winner. Husband scraped his bowl clean & wished he had more room to take care of the leftovers - lol!!! Enjoy!
Breezy White Chili
Serves 2 (with leftovers) to 3, but recipe can easily be doubled & then some!
1 can Great Northern White Beans or Cannellini (white kidney beans), undrained
A couple of splashes of chicken broth (I use Swanson’s in the carton)
1 package (about a pound or so) boneless skinless chicken breasts (cut into bite-size pieces)
1 small onion of choice - chopped
2-3 cloves of garlic, chopped
Approx. 1 tablespoon ground cumin
Approx. 1 tablespoon ground coriander
Approx. 1 tablespoon mild to medium chili powder
1 small can (4 oz.) chopped green chilis
1 fresh Jalapeno pepper, seeded & choppped
Ground Cayenne pepper to taste (optional, depending on 'how much heat' you like)
Approx. ¼-1/2 cup fresh Cilantro leaves, chopped
Approx. 1 cup of sour cream
Approx. 2 cups grated sharp white cheddar cheese
Dollop or 2 of extra-virgin olive oil
Roughly chopped romaine lettuce
In a large skillet heat a couple of dollops of olive oil & sauté the onion & Jalapeno pepper until softened but not browned. Add garlic & chicken & continue sautéing until chicken is cooked thru. Add a couple of splashes of chicken broth, cumin, coriander, & cayenne (if using). Stir, lower heat, & allow to simmer until mixture is just about at the thickness you like (some folks like their chili thin; some thick). Stir in sour cream & chopped Cilantro & heat thru (don’t allow to boil).
Place some of the grated cheese in the bottom of each chili serving bowl & spoon hot chili over. Top with more cheese, the chopped Romaine lettuce, & serve.
(Edited to add the chili powder!!! Geesh - it's a good thing I'm not a cookbook author - lol!!!)