White Chicken Chili

As you may have noticed already, I am a chili girl. I like hot, hearty soups with a bit of a kick. One of my favorite chilies, introduced to me by Drew’s family, is White Chicken Chili. It’s a bit lighter, and it has a Southwestern flavor to it, which you know is my weakness. Top it with fresh avocado slices and it is unavoidable. Plus, chili is so easy to make. I mean, you dump a bunch of ingredients together, let a crock pot or the stove do the work, and you have a huge pot of food for a few days, or a few people. The recipe I have posted is mild, but full of flavor.

Here’s what you’ll need:

2 lbs of chicken, chopped

2 cans of pinto beans, rinsed

1 cup of diced tomatoes

1/2 cup diced green chilies

1 small onion, diced

3 garlic cloves, minced

1 green bell pepper, diced

1 cup chicken broth

8 ounce block of cheddar cheese, grated

1 tbsp cumin

1/2 tbsp oregano

1/2 cup chopped cilantro

1 avocado

1/2 cup sour cream

In a large pot, cook chopped chicken over vegetable oil until cooked throughly, about 15 minutes. When chicken is cooked through, add pinto beans, onion, garlic, green bell pepper, diced tomatoes and green chilies.

Stir in chicken broth, cumin, oregano, cilantro and lower heat. Add about 3/4 of the cheddar cheese (the rest we will use to top the chili). Stir until melted.

Top individual chili serving with avocado slices, sour cream, cilantro or cheese (or all four!)