Foodie Fridays: White Chicken Chili

From Betty Crocker

With the arrival of cooler weather and football season, heartier fare like chili returns to our dinner table. Chili recipes abound, and I have several favorites, but this is the one I like when I want to use chicken.  The list of ingredients is rather long and there are several steps involved, but it really does not take much time to make, and the end result is worth the little bit of extra effort.  Unless you know what all partakers prefer, it is probably best to serve the cilantro on the side, or leave it out completely.  People either love or hate this aromatic seasoning (I love it, my husband does not).  Cilantro aversion may be a genetic predisposition (some even find the smell unpleasant), so for the sake of those who have no control over their dislike it is best to use this herb carefully.  With or without cilantro, White Chicken Chili one of the ultimate comfort foods for fall, and it is time for me to whip up a pot soon!

White Chicken Chili

1 C. water
1 tsp. cumin seeds
1 lb. boneless, skinless chicken breasts
1 T. oil
1 large onion, chopped (about 1 C.)
3 cloves garlic, minced
1 can (11-14 oz.) white corn, drained (or use about 2 C. frozen instead)
1 can (15-16 oz.) great Northern or cannellini beans, undrained
2 cans (4 oz. each) chopped green chilies, undrained
3 T. lime juice
2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. white pepper
1/3 C. sour cream
2 T. chopped fresh cilantro (optional)

Bring the water and cumin seeds to a boil.  Add the chicken.  Lower the heat, cover, and simmer 20 minutes until the chicken is tender.  Strain and reserve the broth.  Cube or shred the chicken.  Sauté the onion in the oil for 5 minutes until soft.  Add the garlic and sauté for one minute.  Stir in the next seven ingredients with the reserved broth.  Bring to a boil.  Add the chicken, lower the heat, and cook to heat through.  Remove from heat and stir in the sour cream.  Stir in the cilantro, serve it on the side, or leave it out completely.  Serves 4.