White Chili with Chicken
Katie: Several years back (probably the year after I cooked the turkey with a bag of giblets inside), our family gave up on traditional Christmas fare, and Mom started making this exceptional-tasting white chili on the afternoon of every December 25th. Turkey-shmurkey... I like my white Christmas with white chile.
Barb: For the muffins I use Bob's Red Mill Cornbread Mix. It's available in most stores. See the green sauce on top of the muffin? I use just a tad of Pace Green Taco Sauce. If you want, measure out the sauce you're going to use, add a bit of raw honey, and warm it. Top the muffin with the sauce, chunks of avacado, tomato, and serve.
2 medium onions, chopped
l tablespoon olive oil
2 cloves garlic, minced
2 4-oz. cans chopped green chile peppers
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon ground cloves (don't tell a soul!)
1 dash cayenne pepper
1-15 oz. can white beans
*2 pounds (about 4 boneless chicken breast halves) cooked and diced
6 cups (1 1/2 cartons) chicken broth
2 cups grated low-fat Monterey Jack cheese
In dutch oven (for anyone under 40, that's a huge soup pot ) sauté onions in oil until tender. Add minced garlic and cook one minute more. Add chile peppers and seasonings. Add beans, cooked chicken and broth. Bring to a low boil and simmer for 1 hour. Serve with corn bread muffins.
Suggested condiments: low-fat cheese, chopped tomatoes, olives, Faux sour cream; whole grain chips; salsa;
*chicken breasts need to be boiled or roasted ahead of time