Chicken Chili

I have a thing for soups. Anything you can eat with a spoon really. When the weather cools down you can bet there is usually at least one plastic container of leftover soup waiting for me in the fridge. I always make enough to at least have leftovers for lunch the next day. There are an untold number of chicken chili recipes out there, but this one is my favorite so far. I remember when I saw the recipe the first time I read it over again because I wasn’t sure it was written correctly. I’ve never thought to use cloves in anything other than desserts. I was so curious that I tried this recipe just as an experiment. I fell in love. The flavor from the cloves is so unique to me, I just love that little surprise in every bite. It’s incredibly savory with just the right amount of spicy kick. I stir a spoonful of sour cream into my bowl just before eating it, which gives it a cool creaminess that I think offsets the spiciness just right. If you’re not into spice then just cut the chili powder and green chiles in half. You can add a little more at the end if it seems on the bland side. The original version is made on the stove, which I’m sure yields perfectly delicious results, but I use the slow cooker. I look for the easy way out whenever possible. The prep work is very simple, then it all goes into the slow cooker and I go about my daily business. Coming home to this smell filling the house puts me in a happy place as soon as I walk through the door.

Chicken Chili

serves 4-6

2 pounds boneless, skinless chicken breast

6 cups chicken broth

4 cans cannellini beans

2 cloves garlic, minced

1 medium onion, diced fine

2 4-ounce cans chopped green chiles

2 teaspoons ground cumin

1 teaspoon dried oregano

1/4 teaspoon ground cloves

1/4 teaspoon cayenne pepper

1 cup Monterrey Jack cheese, optional

1 cup sour cream, optional

2 tablespoons cilantro, chopped, optional

Place chicken breasts in a large pot, cover with water. Add 1 teaspoon salt and pepper. Bring to a boil over medium high heat. Continue boiling 8 – 10 minutes, until chicken is no longer pink. Remove from pot and place on cutting board. Chop or shred chicken into bite sized pieces.

Add cooked chicken to slow cooker. Add chicken broth and all other ingredients, through cayenne pepper. Stir and cover. Cook on low for 8 hours.

To serve, place soup into a bowl and top with cheese, sour cream, and cilantro if desired.

Adapted from Simply Recipes