music: “Adventures in Solitude” by The New Pornographers
Things in my life have been super hectic, and unfortunately this blog has suffered. Even though I haven’t been able to update it lately I am looking forward to devoting more time to Apples in Autumn as soon as I hand in my dietetic internship applications on the 15th! It is all so nerve-racking. But here’s a recipe that can help calm your nerves because it is so warm, soothing, and delicious!
White Chicken Chili adapted from Eat, Live, Run
1 lb boneless skinless chicken breast, cubed
1 medium onion, small diced
drizzle of olive oil
2 cans cannellini beans
14.5 ounces chicken broth
2 4-ounce cans chopped green chilies
1 tsp salt
1 tsp cumin
1 tsp oregano
1/4 tsp cayenne
2 garlic cloves, minced
1/2 cup skim milk
8 ounce fat-free sour cream
Heat the oil in a large pot over medium high heat. Add the chicken and chopped onion and saute for about six minutes, or until the chicken is seared and the onion is translucent. Add the garlic and cook for another three minutes.
Add the beans, spices, chicken broth and green chilies and bring to a boil. Reduce heat and simmer for thirty minutes.
Turn off the heat and add the sour cream and skim milk. Serve with cheddar cheese and additional sour cream to top.