This school year has afforded us the neatest opportunity: Every Thursday, after Bible Study, my friend and her four children come to eat lunch at my house. The ten of us overwhelm the kitchen, make it cozy, and chow down. (Shortly after, a bunch of the kids pile into the basement while I teach writing while my friend keeps the littles upstairs for some really fun activities . . . but that’s for a different post!) Anyway, today, as I sat down with my bowl of white chili, my friend commented that it looked so good.
And I said, “It IS! It’s my husband’s favorite!” If I had been a better hostess, I would have offered her my bowl, but alas, it was the last in the fridge, and I had already put my germy spoon in it, so that disqualifies me from offering it . . . right?
White Chili2 or 3 chicken breasts (This chicken works well, or you can cook it as directed below.)
3 cans great northern beans 1 tablespoon olive oil 1 chopped medium onion 4 minced garlic cloves 1 can chopped green chilis
2 teaspoons ground cumin 1 1/2 teaspoon dry oregano 1/4 teaspoon cayenne pepper (I usually use less or omit.) 2 cans chicken broth (or the equivalent of homemade) 3 cups Monterey jack cheese, divided
8 oz. low fat sour cream for garnish tortilla chips Cook chicken in a heavy pan with cold water, simmer 15 minutes. Drain and cool, cut into cubes. Heat oil in the same pot on medium high, add onions and cook until onions are soft. Stir in garlic, chilies, cumin, oregano, and cayenne pepper. Saute for a couple minutes until the garlic is a bit soft. Add beans with broth and bring to a full boil. Reduce heat, add chicken and 1 cup of cheese, simmer for 45 minutes or until all cheese is melted. (Here I should insert that I never, ever let it simmer for 45 whole minutes. As soon as it’s all warm, we usually dive in!) Serve with the remaining cheese, sour cream, and tortilla chips.
I hope your weekend is warm and wonderful!
(Hey, friend, tell your kids I used alliteration in my title and thought of them!)