• 78b405b14cbfdf8db3779f73a113a6db

White Chili

by Cindi McAleenan

Prep
Cook
Serves 6people
Ingredients
3
cans (16 oz) Great Northern beans
4
cups diced cooked chicken
2
cans (4 oz) chopped mild green chilies
1 1/2
tsp dried oregano, crumbled
6
cups chicken stock or canned bouillon
3
cups Monterey Jack cheese, grated
1
medium onion, can use minced
1
Tbls olive oil
4
cloves garlic, minced
2
tsp ground cumin
1/4
tsp cayenne pepper
Sour cream (optional)
Directions
1.
Heat oil in heavy pot over medium-high heat.
2.
Add onions and sauté until translucent, about 10 minutes.
3.
Stir in garlic, chilies, and spices. Sauté 2 minutes.
4.
Add undrained beans and chicken stock. Bring to a boil.
5.
Reduce heat. Add chicken and simmer for 1 hour.
6.
Add cheese and stir until cheese melts.
7.
Season to taste with salt and pepper.
8.
Ladle into bowls. Garnish with sour cream if desired.

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