White Chili with Chicken

I fell in love with this dish a few weeks ago (I am late, I know). Since then I've made it twice and I feel like I could eat it everyday! It is very comforting in this cold weather and is a quick recipe that you can play with and make unique to your taste. The version of the recipe that I modified can be found here.

  Ingredients

• 1 pound skinless, boneless chicken breast meat - finely chopped
• 4 tablespoons olive oil
• 1 onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced (I omitted)
• 1 yellow bell pepper, chopped (I omitted)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 5 cups chicken broth
• 2 (15 ounce) cans cannellini beans
• 1 (4 ounce) can diced green chiles (I used about 2 tablespoons Jalapenos, diced and seeded )
• 2 Tablespoons cornstarch (optional)
• salt and pepper to taste
• 1/4 teaspoon hot pepper sauce
• 1 can of corn (my personal addition because I love corn)
• 1 teaspoon cilantro (my personal addition for flavor)

 Directions

1. In a large stock pot, saute chicken, olive oil, onion and garlic and red and yellow peppers.
2. Add chili powder, cumin, cilantro and oregano. Cook on medium for 3 minutes. Add chicken broth, beans and green chilies (or Jalapenos) and continue to cook on medium low for 5 to 10 minutes.
3. If you want to thicken, add the cornstarch to the chili. Season with salt, pepper and hot sauce and serve.

Enjoy!