SOUPER SATURDAY

It's a "Chili" day today; a rainy, dreary, football on tv day. This kind of day makes you want to curl up with a good book and drink hot chocolate. Today's recipe is perfect for just this kind of day. It comes from one of my favorite Christmas gifts this year THE COOKING LIGHT COOKBOOK.

WHITE CHICKEN CHILI

2 pounds boneless, skinless chicken breast, cut into bite-sized pieces

2 c. finely chopped onions

2 garlic cloves, minced

2 tsp. ground cumin

1/2 tsp.dried oregano

1 tsp. ground coriander

2 (4.5 oz.) cans chopped green chiles, undrained

1 c. water

2 (15.5 oz.) cannellini beans, rinsed and drained

1 (14 oz) can fat free less-sodium chicken broth

1/2 tsp. hot pepper sauce

1 c.(4 oz.) shredded  Monterey Jack cheese

1/2 c. chopped fresh cilantro

1/2 c. chopped green onions

Heat a large, non-stick skillet over medium-high heat. Coat the pan with cooking spray. Add chicken to pan; cook 10 min. or until chicken is browned, stirring frequently.

Heat a large Dutch oven over medium-high heat. Coat with cooking spray.Add onion to pan and cook 6 min. or until tender.Add garlic, saute 2 min. Stir in cumin, oregano, and coriander; saute 1 min.

Stir in chiles; reduce heat to low, partially cover, and cook 10 min. Add chicken, 1 c. water, beans, and broth; bring to a simmer. Cover and simmer 10 min.

Stir in hot sauce. Ladle into bowls; sprinkle with cheese, cilantro,and  green onions.

YIELD: 8 servings