White Bean Chicken Chili

It's been on my mind. White Bean Chicken Chili. Nice and spicy. I could of soaked the beans overnight..blah blah blah. The question is who has time for that? So I took a recipe from Bon Appetit and made some adjustments. It's really easy, takes no time and draws rave reviews.

2 tablespoons olive oil

1 large onion,chopped

4 large garlic cloves, minced

1 tablespoon ground coriander

1 tablespoon dried oregano

1 tablespoon dried crushed red pepper

1 pound boneless skinless chicken thighs, cut into 1-inch pieces

3 15-ounce cans cannellini beans (white kidney beans)

1 cup canned chicken broth

1 7-ounce can diced green chilies

1/2 cup whipping cream

Grated cheddar cheese

Fresh cilantro

Heat oil in Dutch oven over medium heat. Add onion, garlic, coriander, oregano and dried red pepper. Sauté 5 minutes. Push onion to 1 side of pan. Season chicken with salt and pepper and add to pan. Sauté chicken approximately 5 minutes.

Drain beans; reserve 1/2 cup bean liquid. Add beans, broth, chilies, cream and reserved bean liquid to chicken. Simmer until chicken is tender and cooked through, about 10 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before using.) Ladle chili into bowls. Top with cheese and sprinkle with cilantro.