Hi everyone! This time I have a white chili for you to try with the kids. Unlike the ones you used to know, this dramatically different chili is an enticing blend of mostly white ingredients.
Your ingredients are: 2 tsp Olive oil 4 boneless, skinless chicken breasts(about1/2 pounds/ 680 g), Cut into 1- inch cubes. 1 1/2 cups chopped onions 1 Cup diced celery 2 tsp minced garlic 1 tbsp chili powder 2 tsp each ground cumin and dried oregano 1/2 tsp ground coriander 1/4 cup all-purpose flour 3 cups chicken broth 1 can ( 14 oz/385 ml) evaporated 2% milk 2 cans (19 oz/540 ml each) Navy beans, drained and rinsed 1 can (4.5 oz/127 ml) chopped green chillies (look near taco kits) 1/2 tsp each salt and ground white or black pepper 1/4 tsp Cayenne pepper 1 Cup light sour cream 2 tbsp minced fresh cilantro Shredded light Monterey Jack cheese and chopped green onions for garnish(optional)
Your instructions: 1. Heat olive oil in a large, non-stick soup pot over medium – high heat. Add chicken and cook for 3 to 4 minutes, stirring constantly, until no longer pink. Add onions, celery, and garlic. Cook and stir for 4 to 5 more minutes, until vegetables begin to soften. 2. Add chili powder, cumin, oregano, and coriander to chicken. Mix well and cook for 1 more minute. Add flour and stir until chicken is well coated. Stir in broth and evaporated milk. Bring mixture to a boil. Reduce heat to medium and simmer, uncovered, for 5 minutes. 3. Add navy beans, green chilies, salt, pepper, and cayenne pepper to chicken mixture. Reduce heat to medium - low. Cover and simmer for 15 minutes, stirring occasionally. 4. Remove Chili from heat. Stir in sour cream and cilantro. Ladle chili into serving bowls and top with shredded cheese and a few chopped green onions, if desired. Makes 8 servings