Chili Week: White Chili

It is December and it is freezing! I don't know about the rest of you but this means hearty meals and soup to me. There is nothing like coming in from the cold to enjoy a hot bowl of soup in cozy socks and a good Christmas movie...which reminds me, ABC Family's 25 days of Christmas is in full swing and I am all about it. I love the cheesy holiday movies...Shawn makes fun of me but I don't care, I could watch them all day everyday eating soup and munching on chocolate covered pretzels with hot chocolate.

This chili might be my favorite chili recipe ever! I have always heard about white chili and found it very intriguing but was hesitant as I just love traditional chili. My boss was nice enough to give me a recipe which I combined with Ellie Krieger's recipe on the Food Network and came up with something truly amazing. The greek yogurt and saltines are a must. They add these layers of flavor that absolutely make the chili. Without them, it would be good but rather one-note. You will not be disappointed with this easy, quick and satisfying chili!

White Chili
Adapted from foodnetwork.com

Ingredients:

1 tablespoon olive oil
1 medium onion, diced (about 1 1/2 cups)
2 stalks celery, diced (about 1/2 cup)
3 medium poblano peppers (about 4 ounces each), seeded and white ribs removed, finely diced (about 1 1/2 cups)
1 clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper, more to taste
1 pound chicken breast, cooked and shredded
1 (15.5 oz) can reduced-sodium chickpeas, drained and rinsed
1 (15.5 oz) can reduced-sodium great northern beans, drained and rinsed
4 cups low-sodium chicken broth
3/4 teaspoon dried oregano
1 (15.5-ounce) can hominy, drained and rinsed
Salt, pepper to taste
1/2 cup nonfat plain Greek-style yogurt
2 tablespoons chopped fresh cilantro leaves
1/4 cup lime juice
whole wheat saltine crackers (for garnish)

Directions:

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, celery, poblanos, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds.

Add the chicken, chickepeas, beans, broth and oregano. Cook, partially covered, stirring occasionally, for 25 minutes.

Add the hominy, lime juice, salt, pepper and more cayenne pepper, to taste, and continue cooking, partially covered, 10 minutes longer. Stir in the greek yogurt and cilantro. Garnish with additional yogurt, cilantro and saltines.