it’s a chilly, rainy day here in new york. all i see out my window is umbrellas and dark jackets. it’s one of those days that feels like an early warning sign of all the gloominess that comes with winter.
but the good news is, that means it’s time for some hot, yummy comfort food. this white chicken chili totally fits the bill – it is stew-ish in texture, full of nice big chunks of chicken, hearty white beans, and some lovely bright cilantro. there’s a lot to enjoy here, but my very favorite thing about it is the cumin, which gives everything a really great smokiness. it makes for a chili that has an excellent balance of flavors with relatively few ingredients, and is the perfect hot, comforting dish to eat while curled up on the couch when it’s cold outside.
it’s also a great way to use up leftover chicken, if you tend to have that lying around.
hot, smoky, comforting chicken chili.
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, chopped
- 1 pound cooked chicken, cut into cubes or shredded
- 2 15-ounce cans cannellini beans
- a handful of fresh cilantro, chopped
- 2 teaspoons ground cumin
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
- 1-2 cups chicken stock
- heat the oil in a large saucepan over medium heat. add the onion and garlic and cook, stirring, until they are both soft.
- add the chicken, beans (liquid and all), cilantro, cumin, salt, and cayenne, and stir to combine. add enough chicken stock to get it to the consistency you want - 1 cup will be a very thick stew, and 2 cups will be more of a hearty soup. turn the heat down to medium-low and let everything simmer for about 30 minutes.
- serve the chili hot, garnished with more cilantro, if desired.