Friday, February 18, 2011

Southwestern Chicken Chili

This soup here has got to be lit-er-ally, a top favorite dish of mine. Of ours, actually. One batch can feed a small family of ours for days and my husband, who isn't much of a "soup" guy, luvs this! Luv isn't a word, I realize. Forgive my colloquial wordage but luv just seems so appropriate here.

Anyway, it's hard to elaborate on something that is simple, economical, and pleases everyone whose palate it touches. Add it to your winter recipe cycle and you will be happy!
This recipe comes from a family cookbook, though I've seen it in nearly every cookbook I've ever looked through. Tis quite a popular dish!

Southwestern Chicken Chili

1 Tbsp olive oil
1 lb chicken breast (about 3 medium), cut into small cubes
1 large white onion, chopped
1 cup chicken broth
1 4-oz can of diced green chilies
1 tsp garlic powder
1 tsp cumin
1/4-1/2 tsp white pepper
1 can white beans, undrained ( I added two cans)
1 large can of corn, drained
1 cup half & half
Shredded cheese for serving
Green onions, diced, for serving
Fresh cilantro for serving
Tortilla chips for serving

Heat oil over medium and add the chicken-stirring often for about 5 minutes or until it's no longer pink inside and remove from the pan and put aside momentarily. In the same pan, add the onions. Once the onions look tender, and still stirring often, add the broth, chilies, and spices (if it doesn't look "liquidy" enough, add some water to the mixture, or more broth). Let this simmer for about 20 minutes or so. Add the chicken back into the mixture, as well as the undrained beans (yes, add the bean liquid from the can), the drained corn, and the cream. Continue to simmer for 10-20 minutes, stirring often- if the consistency is still too thick, add either more half & half, broth, or water until it reaches a texture desired. Serve hot bowls with all those yummy fixings piled high- chips, cilantro, etc. You will LOVE it.

1 comment:

Camilla said...

I'm excited to try this!