White Chili

My mother gave me this recipe (but I think Betty Crocker gave it to her). Try it on football Sundays, cold weekday nights, and as a nice alternative to tired old red bean and beef chili.





White Chili à la Kathryn

Ingredients:
-- 1 large onion, chopped
-- 2 cloves garlic, minced
-- 1 heaping T. chili powder
-- 1 T. cumin
-- 1 T. Italian seasoning (or, a mixture of basil and oregano - this is not needed if you are using well-seasoned chicken breasts)
-- 4 cups chicken broth
-- 4 cups cooked chicken, diced (I cook 2 large chicken breasts and heavily season them with my favorite poultry seasoning from Trader Joe's. You can also use a rotisserie chicken.)
-- 2 16 oz. cans Great Northern Beans (or the large 40 oz. can)
-- 1 can hominy (you can find this in the canned corn section in the grocery store and it's PICTURED!, so you'll be able to find it - visuals are good)
-- 1 can (any size) diced tomatoes of your choice
--1/4 cup chopped cilantro

Cook chicken; set aside. Saute onion and garlic in oil until soft. Add spices and stir until fragrant. Add broth and bring to a simmer. Then add chicken, beans, hominy, and tomatoes and simmer for 45 minutes. Add cilantro and correct seasoning, if needed. I add a bit of salt and pepper. If you like it hot (like Matt), doctor it up as you see fit.

Serve with shredded cheddar cheese, additional cilantro, a dollop of sour cream, and tortilla chips.

Makes about six servings.