White Bean Chicken Chili

I love all things soup and chili.  Again, key reason - EASY.  Plus, you can really just throw in anything you have around the house and the recipe will still turn out great.

It's summer in south Florida.  That means it's time to grill and make cool summer salads.  I get that, but sometimes, yes sometimes - even in the sweltering humidity, I need comfort.  White Bean Chicken Chili gives me COMFORT.

Here's what you'll need: 

2 tablespoons olive oil

1 medium sized onion, diced

2 garlic cloves, minced

1 pound ground chicken

1 teaspoon salt

2 teaspoons cumin

2 teaspoons chili powder

1 tablespoon flour

3/4 bottle of beer - I usually use Corona 

2 cans stewed, diced, or chopped tomatoes - I use the Rotel

1 cup beef or chicken stock

1/2 cup green salsa

1 can cannellini beans, rinsed and drained

1 bunch greens - Swiss chard, kale, spinach - any will do

Jalapeno Jack Cheese

cilantro

1 - 2 cups ditalini pasta (or shells) - cook to directions

In a dutch oven or pot, heat the oil over medium high heat.  Add the onion and cook just a few minutes until translucent.  Add the garlic and cook for 30 more seconds.  Add  the ground chicken, salt, cumin, and chili powder.  Cook, stirring often, until the chicken is cooked.  Stir in the flour.  Then add the beer and allow to reduce. Scrape up the brown bits that cling to the bottom of the pot with a wooden spoon. Next, add the tomatoes, stock, beans, and chili.  I also add a bit of the cheese to the cooking pot...yummm...this makes the chili a bit creamy. Bring to a simmer and allow to cook for 30-45 minutes.  If you want to add a little heat, add a tad of cayenne pepper or red pepper flakes. Add the greens and cook a few minutes more.

Now, add a bit of the cooked pasta to the bowl, ladle the soup/chili on top.  Top with cilantro and cheese.  I  would also suggest sour cream!