A coworker gave me her white chili recipe a few weeks ago, and this weekend’s snowstorm provided the perfect opportunity to give it a try. I modified the recipe a bit, mostly because I had two zucchini in my produce drawer that had to be used. The final result was great – a relatively mild chili, with nice chunks of chicken, beans, and veggies. The original recipe called for 2 small cans of jalapeno peppers, so feel free to add those in if you wish!
1 1/2 lbs. boneless chicken breast
1 T olive oil
2 medium onions, chopped
2 medium zucchini, chopped
1 T minced garlic
1 T chili powder
Dash cayenne pepper
3 c. chicken broth
2 (15 oz.) cans small white beans, rinsed and drained
2 c. shredded reduced fat cheddar cheese
Simmer chicken breasts in water for 10-12 minutes. Remove from water and let cool, and then shred and set aside. (This can be done in advance.) In a large soup pot, heat olive oil over medium heat. Add onion, zucchini, garlic, and spices. Cook for 10-15 minutes, until vegetables are softened. Add broth, beans, chicken, and cheese, and simmer for 30 minutes.