White Chicken Chili (vegetarian)

Well… I finished another week not reaching my Cinch Challenge goal of 30 points.  How hard can it be really?  It’s not hard – it’s just forgetfulness or laziness on my part.  I vow to do better this week.  Really, I do

I did manage to Zumba twice, run once, and strength train twice this past week.  That’s the only upside.  The tip jar is getting full quickly.  I think there’s $13 worth of booze money in there!

But you’re not here to hear how I didn’t meet my goal!  You’re hear wondering how I made chicken chili with no chicken, right??

I had a hankering for White Chicken Chili this week.  You know… the kind with chicken, white beans, green chiles, and whatever else goes in there.  I knew what ingredients I wanted it to include and then searched for a recipe.  Basically, you throw it all in and let it simmer.  Easy enough…  Here’s my version of vegetarian White Chicken Chili:

White “Chicken” Chili

Ingredients

• 1 pkg Gardein chick’n breasts
• 3 cans of beans (I used 2 Great Northerns and a black.  There goes the “white” in my chili…)
• 2 cans of diced green chiles (I used one regular and one fire roasted)
• 3-1/2 cups of broth (I used Rapunzel vegetable broth with salt)
• 1/2 large white onion, diced
• 1 clove garlic, minced
• 1 cup cheese (I used nacho/taco cheese, instead of a solid white Monterrey)
• 2 tsp cumin
• 1/2 tsp chili powder (or to taste)
• 1 tsp oregano

Instructions

1. Saute garlic and onions in olive oil (maybe a tsp?) until onions become tender.
2. Add cumin, chili powder, and oregano and cook 1 minute.
3. Add remaining ingredients, except cheese, and bring to a boil.
4. Reduce heat and simmer 15 minutes.
5. Add cheese, stir, and serve warm.