Here in the Pacific Northwest, the skies are blue, cedars and Douglas spruce are tall and snowcapped mountains overlook Puget Sound. It’s perfect weather for sailing, hiking or camping. And at the end of the day, you’re looking forward to quenching your thirst with an ice cold beverage and sharing a hearty meal with friends or family. This white chicken chili comes together very quickly and is perfect with a green salad and a fresh loaf of sourdough bread. So, put on your apron and let’s get cooking!

Ingredients

3 Tablespoons olive oil

1 red onion, chopped

4 ribs celery, diced

½ cup carrots, diced

2 gloves garlic, minced

1 teaspoon oregano

1 teaspoon cumin

½ teaspoon paprika

½ teaspoon chili powder

¼ teaspoon cayenne

Salt & pepper to taste

3 – 15 oz cans cannellini beans, undrained

1 – 4 0z can diced green chiles, undrained

3 cups shredded chicken (from rotisserie chicken)

Directions:

In a large Dutch oven, heat the olive oil over medium heat.  Sauté Onion, celery and carrots and cook, stirring often, until the onions are tender, about 6 minutes.  Add garlic, oregano, cumin, paprika, chili powder, cayenne, and cook for one minute until fragrant.

Add cannellini beans and green chiles with their liquid. Bring to boil over medium high heat.  Lower the heat and simmer, stirring occasionally until beans are tender, approximately 15-20 minutes. Use a potato masher or pastry blender to mash some of the beans (this helps thicken the mixture).

Add shredded chicken, salt and pepper. Garnish with your choice of shredded Monterey jack cheese, sour cream, cilantro, and diced avocado.