Healthy Recipe

Will says it is my turn to post, so I am posting my recipe for chicken chili. This is a great recipe because it is super easy and if you make it over the weekend it also reheats well to bring for lunches or for nights when you are too busy to cook dinner. It is mostly chicken and beans, so very healthy. You can add toppings to make it more interesting like green onions, cheese, diced tomatoes, sour cream, or fresh avocado. Jeff wasn't too sure about white chili, but now it is one of his favorites.

White Chicken Chili

2 pounds chicken breast
2 cups finely chopped onions
2 garlic cloves, minced
2 teaspoons ground cumin
½ teaspoon dried oregano
1 teaspoon ground coriander
2 (4.5 oz) cans chopped green chilis, undrained
1 cup water
2 (15.5 oz) cans cannellini beans rinsed and drained
1 (14 oz) can of low sodium chicken broth
½ teaspoon hot pepper sauce (more if you want it spicy)
Shredded Monterey Jack cheese
½ cup chopped fresh cilantro
½ cup chopped green onions

Heat a large on-stick skillet, cook chicken until browned. Dice chicken.

Heat a large pot over medium heat. Coat with cooking spray and add onion to pan. Sauté 6 minutes, stirring frequently. Add garlic, sauté 2 minutes, stirring frequently. Stir in cumin, dried oregano, and coriander. Sauté 1 minute. Stir in chiles, reduce heat to low and cook 10 minutes. Add chicken, water, beans, and broth. Bring to a simmer, cover and let simmer for 10 minutes. Stir in hot sauce.

Ladle into bowls and sprinkle cheese, cilantro and green onions on top.