We have been in survival mode this week, between travels for work, an incredibly sick little one, and other general craziness. Do you ever feel like you're under attack from your own life? That's us this week.
I intended to test another cookie recipe this week, but since life got in the way, we'll do that this weekend. Instead, since the entire country seems to be having cold weather (even Savannah!), here's a delicious white chili recipe to keep you toasty warm. Side note: isn't it funny how food carries with it such powerful memories? I have a distinct memory of the first time I made this at home, watching UNC beat UConn in basketball - that particular win sticks out, since it was the 8-20 year (aka The Year We All Want To Forget).
Stay warm!
White Chili
1 medium onion, finely chopped
1 tablespoon minced garlic
3 tablespoons olive oil
1 4 ounce can diced green chilis
3 tablespoons flour
2 teaspoons cumin
2 teaspoons oregano
1/4 teaspoon cayenne pepper
2 15 ounce cans great northern beans, rinsed and drained
1 14ounce can chicken broth
1 1/2 cups finely copped cooked chicken (I often use a grocery store rotisserie chicken for this)
Salt and pepper to taste
Saute onion and garlic in the oil in a medium stockpot or dutch oven over medium heat for 4 minutes or until onion is translucent. Add chiles, flour, cumin, oregano, and cayenne. Cook for 2 minutes, stirring constantly. Add beans and broth. Bring to a boil. Reduce heat to low, simmer for 10 minutes or until thick. Stir in the chicken. Cook until heated through. Season with salt and pepper. Ladle into bowls and garnish as you like with Monterey Jack cheese, sour cream, salsa, and/or chopped green onions.
