'White Chili Isn't Frosty'

When I was a cub reporter in Florence, South Carolina, the recipe section of my paper, the Florence Morning News, was about the closest I ever got to gourmet food.

I remember stocking my cabinets with all the food my parents wouldn’t let me have: white bread and Lucky Charms. Plus, there was the food I could afford — ramen noodles and canned soups.

And when I wasn’t indulging in free Happy Hour finger foods and $3 pitchers, I was experimenting in my tiny closet kitchen that adjoined the dining room/living room/bedroom.

I started reading and enjoying the food section, developing my cooking skills, refining my tastes and testing recipes on my starving friends and roommates.

Here’s a recipe I clipped ages ago, probably in ’93 or ’94. It’s pasted in my Recipe Hall of Fame book and I’ve made versions of it with pork and chicken at least twice a year ever since I first tore it from the newspaper.

It’s a great alternative to heavy tomato-based chili.

Southwest White Chili

1 tbs olive oil
1 lb boneless chicken breast, cut into cubes
1/4 cup chopped onion (I use 2 small onions)
1 cup chicken broth (I use a full 14 oz can or two cups chicken stock)
4 oz. can chopped green chilies
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp oregano leaves
1/2 tsp cilantro (skip this if you have an aversion to cilantro)
1/8-1/4 tsp ground red pepper (I sometimes double this)
19 oz can white kidney beans (cannellini) undrained (I sometimes use two 19 oz cans)

Heat olive oil in heavy 3-quart saucepan over medium heat. Add chicken. Cook 3-4 minutes, stirring often. Remove chicken, cover and keep warm. Add onion. Cook 2 minutes. Stir in chicken broth and spices. Simmer 30 minutes.

Add cooked chicken, kidney beans and simmer for 10 minutes. Garnish with cheese and/or green onions.

I love to serve this with quesadillas or tortilla chips for a little extra crunch.

Makes 4-6 servings.