White Chicken Chili

It has started.  Did you notice?  It doesn't exactly sneak up on you, so I assume so.  Football season.  It is here.  It's starting.  Today!  Well, I guess college already started with a bang, my Fighting Irish taking care of Navy.  We won by quite the margin, even if I don't quite remember the end of the game, as might be expected by an 8 am kickoff time and an all you can drink special.  (Know what I do remember?  Hang overs that start at 6 pm are not fun).  And tonight?  The first NFL game of the season is tonight.

Are you ready?  Have you had your fantasy football draft?  And if so, do you have any clever left over fantasy football team names that maybe I could use?  Most importantly, are you stocked up on soup, chili and game-watching snack recipes?  Cause that is what football is.  A pot of chili on the stove, chips and salsa, and some beer cooling in the fridge.  Football season, here we come.

White Chicken Chili

This would be great for a Sunday afternoon football watching marathon.  It comes together quickly and the longer it sits, gently bubbling away, the happier your taste buds are going to be.  My mom has been making this ever since one day in the supermarket I peeled off on of those free recipes hanging up in the spice aisle.  The paper has long since been lost, but the recipe most certainly has not.

1 Tbsp. extra virgin olive oil
1 ½ lb. boneless, skinless chicken breast, cut into bite sized pieces
¼ c. chopped onion
1 c. chicken broth
2 cans (4oz) chopped green chilies (I use 1 mild, 1 hot)
2 cans (19oz) white kidney beans (cannelloni), undrained (I've also used chickpeas)
2 green onions, slices, to top
Monterrey Jack cheese, to top

Southwest Spice Blend:
1½  tsp. Garlic Powder
1 ½ tsp. Ground Cumin
1 tsp. Oregano Leaves
1/8 tsp. Ground Rep Pepper (or more depending on your heat tolerance)

In dutch oven, heat oil over medium high heat.  Add chicken and onions and cook until chicken is done, about 5 minutes.  Add broth, green chilies and spice blend.  Bring to a simmer for at least 5 minutes.  Stir in beans and return soup to a simmer for 5 minutes.  Ladle into bowls and tops with cheese and onions.