White Chicken Chili Casserole

Photo credit: Eating Well

Sherrie was over for some scrapbooking and I wanted to make a dinner that was simple. I'd seen this a while back and thought I'd give it a try. I actually followed the recipe verbatim - well, except I used pepper jack cheese instead of sharp cheddar. A much better flavor with this I think. 

Overall, this was a yummy recipe. We put it over rice and I think that really made the dish. It wasn't spicy at all. I kinda wish I had put in some hot sauce, but it was still tasty.

White Chicken Chili Casserole

Recipe from Eating Well

Serves 4

• 1 T extra-virgin olive oil
• 1 c chopped onion, plus more for garnish
• 2 poblano peppers, seeded and chopped
• 1 jalapeño pepper, seeded and finely chopped
• 2 large cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
• 1 ½ tsp ground cumin
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp ground pepper
• 1 c low-sodium chicken broth
• 2 (15 ounce) cans no-salt-added white beans, rinsed
• ¼ c sour cream
• Shredded sharp Cheddar cheese (optional)
• Crumbled tortilla chips (optional)
• Chopped fresh cilantro (optional)

Heat oil in a large skillet over medium heat. Add onion and poblanos; cook, stirring, until starting to soften, about 3 minutes. 

Add jalapeño and garlic; cook, stirring, for 1 minute. 

Add chicken, cumin, oregano, salt and pepper; cook, stirring, until the chicken is opaque on all sides, about 3 more minutes. 

Stir in broth and beans and bring to a lively simmer. Reduce heat to maintain the simmer and cook, stirring a few times, until the chicken is cooked through and the broth has reduced, about 10 minutes. 

Remove from heat and stir in sour cream. Serve topped with cheese, tortilla chips, onion and/or cilantro, if desired.