Being sick last week, I kind of got out of the cooking routine. Dave and the kids had three nights of "freezer surprise" and one night of microwave popcorn (the popcorn dinner was mostly because Dave came home from work one night two hours and forty-five minutes late, making dinner impossible to cook with three distraught and crazy kids. Plus, his tardiness made me late for a visiting teaching appointment, my first time with a new sister, so to show my appreciation of his thoughtful behavior, he only got popcorn).
This week I am back in the game and now that I have stocked up on my canned goods here is our dinner for tonight YUM!
White Chili
4 Skinless boneless chicken breasts
1 TBS olive oil
2 medium onions chopped
4 cloves garlic minced ( 2 tsp jarred minced garlic)
1 7oz cans chopped mild green chilies
2 tsp ground cumin
1 ½ tsp dried oregano
¼ tsp cayenne
3 16 oz cans white beans
5 cups chicken broth
3 cups Monterrey jack cheese shredded
salt and white pepper to taste.
Place chicken in heavy stockpot. Add cold water to cover and bring to simmer. Gently simmer until tender, about 15 minutes. Drain and cool; discard water. Shred chicken and set aside. Heat oil in same pot over medium heat. Sauté onions and garlic until translucent. Stir chilies, cumin, oregano and cayenne. Sauté 2 minutes until fragrant. Add undrained beans and broth and bring to a boil. Add salt and pepper to taste. Reduce heat, add chicken and cheese and simmer until cheese melts. Serve immediately. Garnish with sour cream and jalapeno peppers, if desired.
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