Building an Ark: What's for Dinner? Day 91

Another Our Best Bites meal tonight.

White Chicken Chili

Joe and I both gave it a thumbs up!

The kids did not :)

The flavor was really yummy.

Joe would have liked it a little thicker.

I call this a chili, but it’s really a soup consistency.
If you want it thicker, just reduce the amount of broth. --I pulled this recipe offline now, but used the cookbook to make it. It did not offer this option in the cookbook so next time I will try this. I like to follow the recipe the first time pretty closely so I know what it is supposed to be.

1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)--I only used two big Costco ones
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro
1 32oz box chicken broth

Condiments: (in addition to measurements above)

Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips or make your own tortilla strips
In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there’s no more visible pink on the chicken, probably 3-4 minutes.

At this point I just added the cooked chicken and onions with the ingredients listed below in my crockpot and turned it on low. It was done when I returned from Addison's dance class :)

Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.
Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.
Ladle into bowls and top with sour cream. Serve with condiments. If you don’t have all those condiments- at least have sour cream! But honestly, it’s best with everything --We had it with tortilla chips, sour cream and avocado.
Makes about 8 cups of soup.We had plenty of leftovers for Joe's lunch with this one :)
*Oh, and this freezes well. Sometimes I make a batch and when it cools I put single servings into zip-locks and pop them in the freezer. Makes a great quick lunch.