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White chili prepared at the Blue Owl in Kimmswick in 2005. Photo by Katherine Bish

4½ to 5 pounds boneless, skin-on chicken breasts

1 tablespoon olive oil

2 medium onions, chopped

4 cloves garlic, minced

2 (4-ounce) cans chopped mild green chiles, undrained

2 teaspoons ground cumin

1½ teaspoons dried oregano

¼ teaspoon ground cayenne pepper

3 (15- to 16-ounce) cans great Northern beans, undrained

6 cups chicken stock or canned broth

3 cups (12 ounces) grated Monterey jack cheese

Salt

Freshly ground black pepper

Sour cream, for optional garnish

1. Place chicken in a large, heavy saucepan. Add cold water to cover; bring to a simmer. Cook until just tender, about 15 minutes. Drain and let cool. Remove skin. Cut chicken into cubes.

2. Add oil to the same pot; place over medium-high heat. When oil is hot, add onions; sauté until translucent, about 10 minutes. Stir in garlic, then chiles, cumin, oregano and cayenne; sauté 2 minutes.

3. Add beans and their liquid and stock; bring to a boil. Reduce heat; add chicken and cheese. Stir until cheese melts. Season to taste with salt and pepper. Ladle chili into bowls. Garnish with sour cream if using.

Per serving: 460 calories; 17g fat; 7g saturated fat; 140g cholesterol; 53g protein; 22g carbohydrate; 3g sugar; 6g fiber; 805mg sodium; 270mg calcium.

Recipe adapted from The Blue Owl Restaurant in Kimmswick.