Eating plenty of chili is one of the best cold-weather strategies for staying warm. We use chicken and white beans for a twist on the regular bowl of red. It’s soothing comfort food.
—RACHEL LEWIS DANVILLE, VA
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
1 pound lean ground chicken
1 medium onion, chopped
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 can (4 ounces) chopped green chilies
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 can (14 1/2 ounces) reduced-sodium chicken broth
Optional toppings: reduced-fat sour cream, shredded cheddar cheese and chopped fresh cilantro
1. In a large saucepan, cook chicken and onion over medium-high heat for 6-8 minutes or until the chicken is no longer pink, breaking up chicken into crumbles.
2. Place one can of beans in a small bowl; mash slightly. Stir the mashed beans, remaining can of beans, chilies, seasonings and broth into the chicken mixture; bring to a boil. Reduce heat; simmer, covered, for 12-15 minutes or until the flavors are blended. Serve with toppings as desired.
FREEZE OPTION Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
HELPFUL HINT
You can adjust your soup’s thickness by how you treat your beans. Mash some of the beans, as in this recipe, or leave them whole for a clearer broth. For a thick texture, remove some beans from the cooked soup, puree them, and return them to the pot.