White Chicken Chili

I have been meaning to make this chili ever since I tried it at my parents’ house around Christmas 2009, and over a year later I finally did. I don’t know what took me so long! This is tasty, hearty, has just the right amount of kick and is the perfect way to feel warm, full and satisfied on a cold winter day. It’s also a perfect weekend recipe because there is a little time involved but you shouldn’t let that dissuade you – this is worth it. You can even freeze the leftovers for quick and easy meals down the road!

I was also excited to make this because I got the chance to use my new immersion blender for the first time - thanks Santa/(spoiler alert) Mom & Dad! As much as I love cooking, I really hate doing dishes, and taking apart and washing a blender is just not something I look forward to – problem solved! Blending the 2 cups of bean mixture with my immersion blender took almost no time at all and the clean up was so easy even I didn’t mind doing it! This may just be my new favorite kitchen appliance. Maybe I can be one of those people who makes smoothies for breakfast now…


White Chicken Chili
Source: My mom, who adapted it from Cooking Light, November 2006

Ingredients:
1 T. Canola oil
2 c yellow onion, chopped
1 ½ T chili powder
1 T minced garlic
1 ½ t ground cumin
1 t oregano
3 (15.8 oz.) cans Great Northern beans, rinsed and drained
4 c chicken broth
3 c chopped or shredded cooked chicken
1 can diced tomatoes for chili
1/3 c fresh cilantro
2 T fresh lime juice
½ t salt
½ t pepper

Directions:
1.    Heat oil in a large pot or Dutch oven. Add onions and sauté for 10 minutes or until tender and golden. Add chili powder, garlic and cumin and sauté for 2 more minutes. Add oregano and beans and cook for 30 more seconds. Add broth and cook 20 minutes.
2.    Place 2 cups of the bean mixture into a blender (or cup for an immersion blender) and process until smooth. Return pureed mixture to the pot. Add chicken and tomatoes and cook over medium-low for another 30 minutes. Add cilantro, lime juice, salt & pepper. Serve.

Yields 8 (1 cup) servings. Weight Watchers Points Plus: 7 per serving