Hello, fall. Hello, hearty chilis and soups. Hello, cooking mojo being back.
0.5-1 lb chicken breast, diced (shredded rotisserie chicken works beautifully, too)
1 T olive oil
1 medium onion, diced
2-3 cloves garlic, minced
4 oz can chopped green chilies
1 tsp cumin
1/2 tsp oregano
1/2 tsp coriander
1/4 tsp ground cayenne
15 oz can white beans or pinto beans
15 oz can of diced tomatoes or Ro-tel (I like to use a 15.5 oz jar fresh salsa like Salsa Lisa)
1 cup corn (frozen, canned, or fresh all work)
2-4 cups chicken broth (depends if you want it to be more soup-like or chili-like)
*Optional* 8 oz sour cream or full-fat yogurt
Shredded cheddar cheese
Sliced green onions
Fresh cilantro, chopped
1. Heat oil in a large pot. Add onions and garlic and saute until softened.
2. Add diced chicken. Cook until no longer pink.
3. Add spices and stir.
4. Add chilies, beans, tomatoes/salsa, corn, and broth. (I also threw in some red peppers I had in the freezer for this batch.)
5. Bring to a boil and then reduce heat to a simmer. Cook for however long suits your mood, but 20-ish minutes should be fine. Or less. Or more. Whatevs.
6. Here is the optional step. You can either stir in a glop of sour cream/full-fat yogurt to make it more cream based like I like it or you can leave it plain like lactose-intolerant Husband.
7. Add toppings and make it a real fiesta.
Serving suggestion: I like to do either corn chips or cornbread on the side.