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In the mood for chicken chili? Give these recipes a whirl

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By Judyrae Kruse
Herald columnist
Judyrae Kruse is taking some well-earned time off. Here is an encore column from March 2010.
Amazing, isn't it, how many different ways there are to put together a pot of white chicken chili.
So here we go again, starting with this version shared by Camano Island cook Bette Magner, who tells us, "Eight years ago, while my husband Bill was hospitalized at the Providence Colby campus, one of the nurses he had, Lois Lancaster, gave us this recipe for chicken chili.
"It's good for a quick meal after a busy day -- a fast hurry-up recipe that is delicious. Have Bonnie Drake try this one.''
And another Camano Island cook, Judy Schalka, offers us a second take on the subject today and says, "This is one of my favorites!! Hope it helps Bonnie Drake."
Hurry-up chicken chili
1 tablespoon oil
1½ pounds boneless, skinless chicken breast (or equivalent amount of leftover roast chicken or tenders), cubed
¼ cup chopped onion
1 can (14 ounces) chicken broth
1 can (4 ounces) chopped green chilies
1 can (about 10 ounces) white kidney beans, undrained
1 teaspoon Southwest spice blend
1 teaspoon ground cumin
½  teaspoon cilantro leaves
1/8 teaspoon cayenne pepper
Garnishes: sliced green onions, sour cream and green salsa (optional)
Heat oil in a large saucepan over medium-high heat. Add cubed chicken and onions and cook 4 to 5 minutes, stirring occasionally.
Stir in the chicken broth, chilies, spice blend, cumin, cilantro leaves and pepper; simmer 15 minutes.
Stir in the beans and simmer 5 minutes.
Ladle into bowls and garnish with green onions, sour cream and green salsa, if desired.
Spicy white chili
2 medium onions, chopped
1 tablespoon cooking oil
4 cloves garlic, minced
2 cans (4 ounces each) chopped green chilies
2 teaspoons ground cumin
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
¼ teaspoon ground cloves
2 cans (14½ ounces each) chicken broth
4 cups cubed cooked chicken
3 cans (about 15½ ounces each) great northern beans, rinsed and drained
2 cups (8 ounces) shredded Monterey jack cheese
Sour cream and sliced jalapeno peppers, optional
In a 3-quart saucepan, saute onions in oil until tender. Stir in garlic, chilies, cumin, oregano, cayenne and cloves; cook and stir 2 to 3 minutes more.
Add the broth, cubed chicken and beans; simmer, uncovered, for 15 minutes. Remove from the heat.
Stir in cheese until melted.
Ladle into bowls and garnish with sour cream and jalapeno peppers, if desired.
Makes 2¼ quarts, 6 to 8 servings.
The next Forum column will appear in Friday's comics pages.
Story tags » Cooking

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