In anticipation of autumn

...and everything that comes with it, like cooler weather and college football, I made white chicken chili last weekend. Here is the recipe - it comes from Betty Crocker with a few little changes.

White Chicken Chili
Serves 4 - 6

1 tbsp veg. oil
2 medium onions, chopped
2 cloves garlic, minced
3 cups low sodium chicken broth
2 tbsp chopped cilantro
2 tbsp lime juice (juice of one lime)
1 tsp ground cumin
1/2 tsp oregano
1/2 tsp red pepper flakes
1 can cannellini beans, drained
1 can Great Northern beans, drained
1 can small white beans, drained
3 small boneless chicken breasts*

1. Preheat oven to 375 degrees. Place chicken on a baking sheet, sprinkle with kosher salt and black pepper on each side, and cover with foil. Cook for 30 minutes or until done (juices will run clear when you cut into a chicken breast - or use a meat thermometer), let cool, and chop into small cubes.
2. In Dutch oven or large pot, heat oil over medium heat and cook onions for 3 minutes. Add garlic and cook for another 1 minute, stirring occasionally.
3. Stir in remaining ingredients except chicken. Heat to boiling, reduce heat. Simmer uncovered for 30 - 45 minutes. Stir in chicken and simmer about 10 minutes.

Enjoy (especially with just 280 calories per serving)!

* You could also use bone-in chicken or any other type; just cut the meat off the bone after it has cooked. Note that bone-in chicken will require longer cooking time.