Before I start, I should say, "What in the hell happened to the last week?" One minute I'm writing about hummus and the next a week has passed and I have to come up with another recipe. Time flies when you're waiting for car repairs to get finished and children to be nebulized, apparently.
This recipe is one that I cut out of a magazine probably 10 years or more ago--from a McCormick spice ad no less. That it remains in my binder is testament to its basic goodness, although I do not follow the recipe as written. Garlic powder--while sold by McCormick and therefore part of the purpose of the recipe--is not permissible in my house except in very rare circumstances (Greek dressing being the main exception), and dried cilantro leaves have roughly the taste sensation of flaky green air, hence my substitutions.
(I find it a little depressing to be sharing chili recipes with you in April. But the snow is still flying here, and that makes chili still fair game in my book.)
Southwest White Chili
1 T. olive oil
1 1/2 lbs boneless, skinless chicken breast, cut into cubes
1 onion
4 c. chicken broth
1 can (4 oz.) chopped green chiles
2 cans (15 oz. each)* cannellini beans
2 green onions, sliced
2 cloves garlic, crushed and minced
1 tsp. ground cumin
1/2 tsp. dried oregano
1/8 tsp. ground red pepper
Fresh cilantro, minced
Heat oil in a large saucepan over medium-high heat. Add onions. Cook 2-3 minutes or until slightly softened. Add chicken and brown. Stir in broth and all other ingredients except green onions. Bring to a boil and then back off heat to simmer. Let simmer for 15-20 minutes. Serve with green onions and fresh cilantro.
*I know the food industry isn't trying to deny the downsizing of its food offerings anymore, but this 10-year-old recipe is certainly a testament to that process. The original recipe calls for a single, 19-ounce can of beans. Not even available anymore, bitchez.