Your gloves are dripping dry and your children are warming up by the fire, or possibly the other way around. Time to stoke your inner fires with this most molten of spicy comfort foods.
Spicy Chicken Chili
1-2 Pound(s) boneless skinless chicken breasts, chopped
1 Lg onion, chopped
2 Tablespoon olive oil
3 Garlic cloves, minced
2 Cans (14 ounces each) chicken broth
2 Can (4 ounces) chopped green chilies
3 Teaspoons ground cumin
3 Teaspoons dried oregano
2 Teaspoons cayenne pepper
3 Cans (14-1/2 ounces each) great northern beans, drained, divided
1 Cup (4 ounces) shredded Monterey Jack cheese
Chopped jalapeno pepper (to taste)
In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned (4 – 6 minutes). Add garlic; cook 1 minute longer. Stir in the broth, chilies, cumin, oregano and cayenne; bring to a boil.
Reduce heat to low. With a potato masher or food processer, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer
for 20-30 minutes or until chicken is no longer pink and onion is tender.
Top each serving with cheese and jalapeno pepper if desired.