Spicy White Chicken Chili

Enjoying the cool Fall weather isn't always about hot chocolate and plaid blankets ;) 

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(WHAT YOU WILL NEED)

SERVES 6

This whole pot of chili takes maybe an hour, including cooking time.  So easy-- 

Olive Oil
3 large boneless, skinless chicken breasts--cut into bite size pieces
2  1/2 teaspoons Cumin
2  1/2 teaspoons Chili Powder
2  1/2 teaspoons Garlic Powder
1 teaspoon dried Oregano
salt/cracked pepper
butter
2 small yellow onions, diced
2 cloves fresh garlic, minced
2 small cans (4 ounces each) fire roasted and diced green chilies
1/2 cup all-purpose flour
4 + 3 = 7 cups chicken broth
2/3 cup salsa verde
2 teaspoons Sriracha
2  15.5 ounce cans white cannellini beans, rinsed and drained
3 tablespoons sour cream
1 1/2 cups white rice
garnish:  chopped green onions, freshly shredded Monterey Jack cheese (not pre-packaged, it doesn't melt as well)


Cook rice:  use 3 cups chicken broth and 1 1/2 cups white rice

Drizzle olive oil and melt one tablespoon butter in large soup pot/dutch oven.
Combine the chicken with cumin, chili powder, and garlic powder in a large bowl.  Add chicken to the pot and saute until almost done. Remove from pot and set aside.

Heat another tablespoon butter in the pot, add onions and cook until tender.

Add minced garlic and green chilies into the pot.  Stir together and cook for a few minutes. Sprinkle the flour over the onions, stir, and cook briefly for a few minutes.  Add remaining 4 cups chicken broth one cup at a time, stirring each time until smooth.

Add the salsa verde, sriracha, oregano, and beans to the pot.  Allow the mixture to come back up to a simmer and add the chicken back to the pot.  Simmer for a few minutes on low and slowly stir in the sour cream, one tablespoon at a time.

Serve with white rice and garnish with green onions, freshly shredded cheese, and cracked pepper.  Sprinkle salt on top if needed.