Called chili blanca (“white chili”) because it uses chicken instead of beef and white beans instead of kidney beans, this hearty, spicy, and satisfying stew is a given at my house on a gray, drizzly day. It’s very forgiving, so you can leave it simmering on the stove for an hour or more while you catch up on paperwork or household chores. It’s a good make-ahead dish and wonderful for potlucks.
1. Season the chicken with salt and pepper. In a large saucepan, heat the oil over high heat until shimmering but not smoking. Add the chicken pieces and cook, stirring, until browned, 2 to 3 minutes. Lower the heat to medium-high and add the onion and garlic. Cook, stirring occasionally, until the onion is translucent, 5 to 6 minutes. Add the beans, corn, chiles, spices, and water. Bring to a boil, reduce the heat to low, and simmer, uncovered, for about 1 hour, stirring occasionally.

2. Add more water, ½ cup at a time, if the chili is too thick. When the chili is done, taste and add more salt and pepper if needed. Ladle the chili into bowls and top each serving with a spoonful of cheese and a sprinkling of cilantro.
* 1 pound Chicken tenders or boneless, skinless chicken breasts, cut into 1/ 2-by-3- inch strips
* Kosher salt
* Freshly ground black pepper
* 2 tablespoons Extra-virgin olive oil
* 1 Medium onion, diced (about 1 cup)
* 2 Garlic cloves, minced
* 2 15-ounce cans White or Great Northern beans, drained and rinsed
* 1 cup Corn kernels, fresh or frozen and thawed
* 1 4 ounce Can chopped green chiles
* 2 teaspoons Ground cumin
* 2 teaspoons Pure chile powder
* 1/8 teaspoon Cayenne pepper
* 3 cups Water, plus more if needed
* 2 cups Grated Monterey Jack cheese
* 2 tablespoons Chopped fresh cilantro