Another cold day here in the Northeast and I can’t even seem to warm up indoors. I had yogurt for breakfast and as soon as I was done, vowed to have some soup for lunch. What was I thinking? I need all the help I can get from the inside out.
My aunt made this White Chicken Chili for my family on a visit a couple of years ago and I’ve kept it close by for days like this. It’s delicious, hearty, and with the added cannelli beans…very filling. Serve with a slice of warm, french bread and enjoy.
Remember…depending on your children’s age and ability to eat soup from a bowl, we often serve soups to our kids through straws. You can easily blend this one down, or serve the chicken and beans with a little broth over brown rice or whole wheat pasta.
White Chicken Chili
1-2 T olive oil
2 lb boneless chicken thighs, chopped into small pieces
1 onion, chopped
1 clove of garlic, minced
1 green pepper, chopped
6-8 cups of low sodium chicken broth
1 tsp oregano
1 tsp cumin
2 cans of cannelli beans
1/2 C monterey jack cheese, shredded
2 T whole wheat flour with 1 C water
Sautee chicken, onion, garlic, and pepper in olive oil. Add chicken broth, seasoning and bring to a slight boil. Shake flour and water together in a jar and add slowly to broth to thicken. Stir constantly to keep smooth. Reduce heat and add beans and cheese. Keep warm on low heat until ready to serve.