By Karin Calloway
Karin Calloway is a working mom living in Augusta, Ga., with multiple freelance jobs and a ton of dirty dishes.
White chili became the traditional Halloween meal at our house way back before we had children. White beans were soaked and cooked, a whole chicken was boiled for stock and meat, and the chili ingredients simmered together for an hour or two.
After the children came along and I was responsible for more than handing out candy at the door on Halloween night, I began to play around with the recipe, using canned ingredients that are readily available at the supermarket. What I came up with is a quicker version that I can have on the table in less than half an hour. It still tastes great, and now I’ve got time to get my trick-or-treaters ready. Serve with some corn muffins or tortilla chips and a tossed salad for a hearty autumn meal.
- 1 tablespoon olive oil
- 4 boneless, skinless chicken breast halves, cubed
- 1 cup chopped onion
- 2 teaspoons minced garlic
- 2 4-ounce cans chopped green chiles
- 2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cayenne pepper
- 2 cans Great Northern or white beans, rinsed and drained
- 3 14.5-ounce cans low sodium chicken broth
- Salt and pepper to taste
- 12 ounces Monterey Jack or Cheddar cheese
- Sour cream, for garnish
Heat olive oil over medium-high heat in a Dutch oven or heavy stockpot. Add chicken and onion and saute 5 minutes, until chicken is no longer pink. Stir in minced garlic, green chiles, cumin, oregano, cloves and cayenne. Saute for 3 minutes to blend the flavors. Stir in beans and chicken broth and simmer 15 to 20 minutes. Season with salt to taste. Serve in bowls topped with cheese and a dollop of sour cream. Makes 8 servings.