White Chicken Chili (7 P+)

Have you heard?  Fall finally showed up in DFW.  Last night the temperature dropped into the upper 40's at my house.  The puppy actually shivered a little when I let her outside this morning.  Then she got over it and began running in circles barking at things only she could see.  Weirdo.  After the hottest summer in recent memory I have really been looking forward to cooler weather.  It just doesn't feel right to be watching football when it's 99 degrees outside.  It bugs me. 

Tonight, as is tradition on the first Monday night when the temperature is below 70 degrees, there will be chili and Monday Night Football at my house.  And this year, since I'm trying desperately to lose weight not eating as much junk as I used to, I will not be making my typical red meat chili featuring ground beef, Italian sausage, tomatoes, loads of cheddar cheese and Fritos, and enough spices to burn the hair off a dog.  I will instead be making a lighter White Chicken Chili.  <Let's have a moment of silence in fond remembrance of the cheddar cheese and Fritos>

Do not be fooled.  This is not a mild, kindergarten, pansy chili.  (I'm suddenly reminded of the new GEICO commercial with the drill-sergeant therapist.  Click here if you haven't seen the wonder that is this commercial.  It's right up my alley!)  This chili is spicy and hearty, and would send my pepper-sensitive father-in-law to an early grave if he so much as smelled it.  It is, however, lighter in fat and calories than typical chili and can easily be modified for wimps people who are sensitive to spicy foods.  Plus, it goes from fridge to table in less than 30 minutes, so it's perfect for a Monday Night Football party.

Here's what you need for the full-strength version:

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced or pressed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 cups chopped cooked chicken (cook your own or get a rotisserie chicken and shred it)
2 (15 ounce) cans white beans
Shredded Pepperjack or Monterey Jack cheese, for garnish
Cilantro, for garnish

For the less spicy version substitute an extra can of chopped green chiles for the jalapenos and eliminate the cayenne pepper.

Here's what you do:
Heat the oil in a large saucepan over medium heat. Slowly cook and stir the onion until tender, about 5 minutes. Mix in the garlic, jalapeno (if using), green chile peppers, cumin, oregano and cayenne (if using).  Continue to cook and stir the mixture until tender, about 3 minutes.

Mix in the chicken broth, chicken, and white beans. (You can drain and rinse the beans if you want to, but if you do add another cup of broth and check to make sure the soup has enough salt).  Simmer for 15 minutes, stirring occasionally.

Serve garnished with shredded cheese and freshly chopped cilantro.

Happy Fall DFW! 

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Printable Recipe
1 serving = 7 WW Points+ before garnish
Makes 6 generous servings