White Chicken Chili

It's really been too hot these days for chili but I was called upon to make a meal that could be frozen for a co-worker whose husband was in a very serious motorcycle accident. I think soups, stews and chili are always perfect for the freezer as you can make big batches and then freeze them in smaller portions, which is just what I did.

This white chicken chili recipe has been a standard of mine for many years. I certainly like regular chili con carne, but this seems somewhat more sophisticated and perhaps a little easier for a sick person to digest. It is not really spicy, though one can alter the amount of cayenne and take it over the top. Because of all the ingredients it takes and because I was in a hurry to get it made, I don't have any pictures of the ingrediants or the prepping of this meal. It really is easy though despite the long recipe. Give it a try for a change of chili pace.

White Chicken Chili

2 whole chicken breasts, cooked, deboned, skinned and cut up into cubes (I always roast my chicken breasts at 375 degress for 30-40 minutes for more flavor)

2 cups chicken broth

1 Tbsp oil

1 large onion, diced

2 clove garlic, minced

1 cup dry white wine

3 cans (15 oz) white canneloni beans, drained and rinsed well

1/4 cup lime juice

1 4 oz. can diced green chilies

1/4 cup minced cilantro

1 tsp dried oregano leaves

1 tsp ground cumin

1/8 tsp cayenne powder (or more to taste)

1/4 tsp ground cinnamon

Condiments

1 cup shredded jack, colby or cheddar cheese

lime wedges

chopped cilantro

sour cream

fried tortilla strips

chopped tomatoes

Heat oil in large pot. Add onions and saute until slightly browned. Add garlic and cook for 1 minute. Add chicken broth, wine, beans, lime juice, chilies and the spices. Bring to boil over high heat. Lower heat, cover and simmer for 15-20 minutes. Stir in cooked chicken and heat through. Taste and season with salt and pepper to your liking. Serve with condiments of your choice.