White Chicken Chili

Yesterday I made a yummy lunch of White Chicken Chili and Cheesy Garlic Bicuits. Todd and I could not stop raving about how they both turned out! I thought I'd share the yummy-ness with you all.

First, I don't have a recipe for the biscuits. I had a Beer Bread Mix in my pantry from Tastefully Simple. The recipe was on the box, and it was fantastic!

Secondly, I originally found this recipe here. I modified it a bit, so what I'm going to give you is my version. Have fun! Oh, and if you don't like spicy, you might want to skip this. But if you enjoy having a party in your mouth, then keep reading.


White Chicken Chili

2 pounds skinless, boneless chicken breasts, cut into bite sized pieces
2 cups chopped onion
1/2 diced green pepper
2 garlic cloves, minced
2 teaspoons ground cumin
1/2 teaspoon italian seasoning
1 teaspoon ground coriander
1 (15 oz) can diced tomatoes with chilies
1 jar (24 oz) Randall white beans
1 (14 oz) can veggie or chicken broth
1/2 teaspoon hot pepper sauce

Garnish with:

shredded cheese and sour cream, if desired

1. Heat a large nonstick skillet over medium high heat. Add 1 Tablespoon vegetable oil. Add chicken to pan, cook 10 minutes or until browned, stirring frequently.
2. Heat a large Dutch oven over medium high heat. Add 1 Tablespoon oil. Add onion and green pepper to pan, saute 6 minutes or until tender, stirring frequently. Stir in garlic, cumin, italian seasoning and coriander, saute 1 minute.
3. Add the chicken, tomatoes, beans and broth, and bring to a simmer. Cover and simmer 20 minutes. Stir in hot sauce.
4. Ladle into bowls and garnish with cheese and sour cream. Yum!