|Photo courtesy of the Cooking Corner.|
One creative dish that the hostess offered was chicken chili that had white beans and red tomatoes. There you go! This soup had some big robust flavors and would be great for cool weather, football games and in a chili cook-off.
Chicken Chili with Beans
courtesy of Eva Payne
1 T. olive oil
1 lb. boneless skinless chicken breast, cut in 1/2-inch pieces
1/4 cup chopped onion
1-16 oz. can tomatillos, drained and diced
1 can Ro-tel tomatoes, diced with green chilies
1 1/2 cups chicken broth
1-4 oz. can chopped green chili peppers, not drained
1/2 tsp. dried oregano
1/2 tsp. coriander or caraway seeds
1/4 tsp. cumin
2 cans great northern beans, drained
3 T. lime juice
1/4 tsp. black pepper
1/2 cup shredded sharp cheddar cheese
Spray large skillet with cooking spray, add olive oil and heat on medium high until hot.
Add diced chicken and saute for 3 minutes or until done. Remove chicken from pan. Place all ingredients, except cheese, in a slow cooker for 8 hours.
Top each serving with some shredded cheese. Serve chili with chips, salsa or sour cream. Serves 6.