When is a roast chicken not a roast chicken? When it turns into chili! TA DAH! Okay, not one of my better jokes, but this new dish is a hit for me and Alex. I roasted a chicken last night and wanted to do something different with the leftovers, so of course, I asked my fellow What's Cooking nesties and they all recommend White Chicken Chili.
Now, in order to really appreciate how far I've come in my cooking, you have to know one thing. I'm ashamed to admit it, but I used to hate leftovers. With a passion. I know! Crazy, right? I didn't like when food sat in the fridge and got all congealed and yukky and then you would have to heat it up and eat it all over again. Gag. I just couldn't get over it. Besides, when I lived alone, cooking for one was simple. I poured myself a bowl of Chex and called it a meal.
Today, I embrace leftovers. Hence, this great new recipe. I also baked a non-dairy corn bread, which is fairly simple. Just use the recipe on the back of the corn meal container, but use soy milk instead of regular (oh, and applesauce instead of oil for us healthier folks).
1 TBS canola oil
1 medium onion, diced
3 cloves garlic, minced
3 cups low-sodium chicken broth
2 15 oz. cans cannellini beans, drained and rinsed
1 15 oz. can navy beans, drained and rinsed
3 cups cooked and diced chicken meat
1 4 oz. can diced green chiles (we used chipotle peppers in adobo sauce, hence the darker, non-white color)
1/4 tsp. cayenne pepper
2 tsp. cumin
1 tsp. oregano
kosher salt and pepper to taste
1 cup shredded Monterey Jack cheese (optional)
4 sliced green onions (optional)