A Weekend in the Northwest...

I made a quick trip to see my daughter Robin who lives in Issaquah, Washington, a cute little village, not unlike Los Gatos, nestled in the foothills of the Cascades, about 15 miles east of Seattle. That far north, the deciduous trees, gold, scarlet and bright yellow, blaze against the dark evergreens; so pretty! And we were even blessed with a short, soft rainfall, complete with thunder and lightning!  It felt like a balm after our dry, drought-stricken California.

 Today I’m inspired to make something warm and comfy. I know, I know, it’s 90 degrees outside here in Los Gatos, nevertheless I’m making my version of White Chicken Chili today. Lexi has to have something to eat before she goes back to school for her evening class and I have to work the evening shift at the library so, a quick pot of chili it is. Here is the recipe:

My White Chicken Chili

1 lb. chicken breast, cut into 1” pieces (two chicken breast halves)
1 medium onion, chopped
2 cloves garlic, finely chopped
1 tablespoon. olive oil
2 teaspoons ground cumin
2 teaspoons dried oregano
(For spicier chili, add 1 jalapeno chili, seeded and chopped)
2 cans (14 oz. each) low sodium chicken broth
3 cans (14-1/2 oz. each) great northern or canellini beans, drained
1 small (4-oz.) can diced green chilis
1 (14-oz.) can green enchilada sauce
Shredded Cheddar or Monterey Jack cheese for topping.

In dutch oven over medium/high heat cook chicken in oil until golden brown. Remove to plate.
Add chopped onions to pot, stirring to release any browned chicken bits. (For spicier chili add jalapeno here) Sprinkle with cumin and oregano and cook until onions are soft. Add garlic and cook 1 minute more.
Add drained beans, chopped green chilies, enchilada sauce, and chicken broth. Now add browned chicken back in. Stir. Bring to a boil, lower heat and simmer for 20-30 minutes.
Serve with toppings of your choice: crushed corn chips, shredded cheese, sour cream, chopped green onions, etc. The possibilities are endless. Enjoy!

Yield: About 6-8 servings

Here's how I did it:

I browned the chicken and then removed it to a plate. Then I added the chopped onions and spices, stirring to release the chicken bits. When the onions were soft I added the garlic and cooked another minute.

 Then I added the chicken broth, beans, green chilies, green enchilada sauce,  and browned chicken pieces, brought it to a boil and let it simmer for 20-30 minutes. Easy-peasy!

YUM!