A Cold Day; a Hot Chili

Woke up this morning to a cold day! And after the hot summer we've had here in Florida, I welcome a cold day.....ahhhh let me take a minute here to breathe! Ahhhhhhh! No sinus headaches and what not, YES! And, I get to take out all my blankets tonite and throw them on the bed, I actually can't wait to get under them and watch TV and with a bowl of chili! Yummo!

I'm a big soup, stew lover but of course in Florida in the summers it's hard to eat them and even cook them because it's so humid here. But, sometimes I go ahead anyway and cook a soup like in the early mornings - now in the wintertime, oh man I can make soups all the time! This is my time of the year and my friend Heather sent me this white chicken chili recipe and I couldn't wait to post it!

And don't worry if you don't have any boneless skinless chicken around and you'd have to cook it, just buy one of those rotissiere chickens and take the meat from the breast and chop it up. Save the rest of it to make sandwiches if you want, but the rotissiere chicken will work just the same, my favorite is the barbecue, but my store has lemon pepper too so you pick your fav! But make this chili!!!! That's an order! hee hee

White Chicken Chili

Ingredients:
2 medium onions chopped (I choose Vidalias)
2 cloves garlic finely chopped
3 c. chicken broth
2 tbsp. chopped fresh cilantro (you can substitute this for parsley)
2 tbsp. lime juice
1 tsp. ground cumin
½ tsp. dried oregano leaves
¼ tsp. red pepper sauce
¼ tsp. salt
1 can (11 oz) white shoepeg corn (drained)
2 cans (15-16 oz) great northern beans (drained)
2 c. chopped cooked (boneless/skinless) chicken breast

Preparation:
Spray a Dutch oven with cooking spray. Heat over medium heat onions & garlic, stirring occasionally until onions are tender. Stir in remaining ingredients except chicken. Heat to boiling. Reduce heat. Simmer uncovered for 20 minutes. Stir in chicken. Heat until hot and serve. Serve alongside some cornbread and enjoy!