It’s nearly that time of year again! Joel actually remarked to me yesterday that he’s tired of summer now and would like for it to be colder. A definite case of “beware of what you wish for!” But I tend to agree if only in that I am really hankering for some fall/winter food. It’s time for stews, casseroles, roasted vegetables and other hearty comfort food. It seems like everyone’s got a recipe for white chicken chili (my mom’s is particularly tasty) but this incarnation is a product of cupboard-scouring. Since most of the ingredients are staples (in my house at least) it makes for a quick and healthy mid-week supper.
- 500 g chicken breast, cut into 2″ chunks
- 2 medium onions, diced
- 4 cloves of garlic, minced
- 2 Italian green peppers (cubanelle peppers), de-seeded and diced
- small tin (200 g) of pickled jalapeños, drained and roughly chopped
- 2 tbsp olive oil
- 1 tsp sweet pimentón (paprika)
- 1/2 tsp smoked pimentón
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 500 ml chicken stock
- large jar (500 g) white beans, drained and rinsed
- 1 cup (250 ml) frozen corn kernels
Heat the oil over medium heat in a soup pot or dutch oven. Lightly sauté the onions, garlic and green peppers just until they start to become soft. Stir in the jalapeños, herbs and spices. Add the raw chicken and the stock. Cover and simmer for about 20 minutes or until the chicken is cooked through. Remove the chicken chunks with a slotted spoon and set aside in a bowl to cool slightly. Add the corn and beans to the pot and continue to simmer. When the chicken has cooled, shred the meat with your fingers and add back to the pot. Add a bit more stock/water as necessary to achieve desired consistency. Simmer for another 15 minutes over medium-low heat, occasionally stirring gently so you don’t beat up the beans. Adjust salt/pepper to taste. Serve on its own or with a bit of shredded cheddar or sour cream.
Servings: Four generous bowls. 449 calories (without added cheese, etc.)