Baby, it’s cold outside…

White Chicken Chili

But, it’s January and it’s cold! (in Chicago, anyway).

I mean really cold.

What could be better than a big bowl of yummy goodness that warms the heart, soul and belly?

Friends, I give you….

White Chicken Chili!

The first time I tasted this delicious white chili (we’re calling it “white” because of the white northern beans) was the day after my Dad passed away in March ‘05. My best friend and her Mom brought a big pot of it over to the house for us.  As you can imagine, I was out of sorts at the time, but I was also comforted by the thought, the effort, and the food itself.  And damn, it was good!  Low-key, soothing, and restorative. They served it piping hot, topped with chards of creamy monterey jack cheese. It was absolutely comforting and familiar.

I decided to make it today for my Mom and her husband Rich, who are in from Miami for the holidays, to warm them up a bit.

The great thing about this meal is that it’s SO EASY. And if you have a nicely stocked pantry, it’s even easier. I happen to always have on hand cans of white beans, chicken stock, frozen chicken breasts, onions, garlic, and all the spices. All I needed to pick up was the cheese and a fresh, crusty baguette for mopping up our bowls. We Italians use bread as a utensil.

I always discard the end that sticks out of the bag!

This is how easy it is:  Throw everything in the pot and wait.

OK, you do have to cook the chicken breasts first. Other than that, it’s a meal that makes itself. (But, don’t tell your guests that!)

After about 2 hours of simmering, my house smelled heavenly.  It was time to toast the bread so we could eat!  I cut the baguette in half lengthwise, and then took a garlic clove which I also halved and rubbed all over the bread.

Rubbin' on the garlic

Next, I drizzled olive oil (lightly) over both pieces, and popped them in the broiler. They are ready in seconds, so don’t leave them alone. I’ve burned many a baguette by small distractions.

We sat down to deep, wide bowlfuls of chili goodness. Talking between big slurpy mouthfuls, we scraped our bowls clean. We couldn’t get enough of it. (I added some extra cayenne to mine because I always like that extra kick!).

I’m not sure if they’ll be making it themselves any time soon considering the 90 degree heat down there, but after coping with our single digit chill for a week, they were most thankful for it today.

This is something that I will make forever.  It truly does comfort the heart and soul, whatever that means for you.

2 tbsp olive oil
2 onions, chopped  (I prefer large white onions)
4 cloves garlic, minced
4 cooked, boneless chicken breasts, shredded
3 (14.5 oz) cans chicken broth
2 (4 oz) cans green chili peppers, chopped
2 teasp ground cumin
2 teasp oregano
1 ½ teasp cayenne pepper
5 (14.5 oz) cans white northern beans, undrained
1 cup Montery Jack cheese, shredded.
Salt and pepper to taste.

Heat oil in a large pot, medium heat. Add onions and garlic. Cook until fragrant and translucent (about 10 minutes). Add chicken, broth, green chilis, cumin, oregano, cayenne pepper. Bring to a boil.

White Chicken Chili Simmering

Reduce heat to low, add beans (undrained). Simmer at least 1 hour, preferably up to 3 or more to let the flavors really blend.  Add to individual bowls and top with cheese. Serve with garlic bread.

Enjoy!