White Chicken Chili

What can I make with the leftover chicken in the fridge?.... What else do I have in there??.... Cilantro, Cheese, Onion...check the pantry,  Beans, Chilies...I got dinner.

This is the process I go through on a daily basis:  Open the fridge/freezer..look around at what I have..think about what I feel like cooking..things start clicking...look in the pantry...hope and pray that I don't need to make a run to the store....and YES!  I have an idea for dinner.   

I really wish I was someone who planned dinners a week ahead of time.  I have tried that before, making a menu, grocery list and even prepping most of it on Sunday.  Inevitably I would come up with a new idea or not want was supposed to be for dinner that night.  Cooking is a creative process for me... I have even been known to wake up in the night with an idea to cook up.  So, this recipe is a good old standby for when I  have a starving family, need to come up with something fast, dinner.  I normally have most of these ingredients on hand, and is a great way to use leftover Chicken/Turkey.

White Chicken Chili:

2 Chicken Breasts (cut into bite size pieces) Or leftover chicken you might have.
1 medium Onion (diced)
1 Yellow Pepper (diced)
2 Cloves Garlic (minced)
1 C Cilantro (chopped)
1T Chili Powder
1 T Cumin
1 tsp Salt
1 tsp Pepper
2 cans Chicken Stock (about 2 1/2 Cups)
1 can White Kidney Beans (or any beans you have in the pantry) Drained and rinsed
1 can Corn (drained and rinsed)
1 can Cream of Chicken Soup
1 small can of Green Chilies
2 T Extra Virgin Olive Oil

Heat the oil in a large and deep skillet (or large pot) over medium high heat.  Add the cut up chicken (if you are using leftover chicken wait to add it after all the other ingredients are together as it will only need to be reheated.) and brown.  Add the Onions,Yellow Pepper and Garlic cooking until they start to soften.  Next add the spices (Chili Powder, Cumin, Salt & Pepper), Green Chilies and half of the Cilantro, string often to coat the Chicken and Onion mixture.  After a min or so add the remaining ingredients (Chicken stock, Corn, Cream of Chicken Soup and Beans) stir to combine and bring to a simmer.  Cover and reduce heat to medium.  Simmer for about 20 mins.  Top with Cheese, Sour cream and some of the left over Cilantro.  

I also, serve this with some homemade tortilla chips:

Preheat oven to 425

Take 5 tortillas stacked on top of one another, using a pizza cutter or sharp knife cut into triangles (just like you would cut up a pizza or pie).  Put a thin coating of vegetable oil on the bottom of  a sheet pan and place the tortilla pieces in a single layer turning to lightly coat the tortillas in the oil.  Sprinkle with kosher salt and place in the oven for 5- 8 mins turning once.