Blue Owl White Chili

Name: Blue Owl White Chili
Ingredients: 1 tablespoon olive oil; 2 medium onions, chopped; 4 garlic cloves, minced; 2 (4 ounce) cans chopped mild green chilies; 2 teaspoons ground cumin; 1 1/2 teaspoons dried oregano, crumbled; 1/4 teaspoon cayenne pepper; 3 (16 ounce) cans great northern beans, undrained; 6 cups chicken stock or 6 cups canned chicken broth; 4 cups chopped cooked chicken, to taste; 3 cups grated monterey jack cheese (about 12 oz.)

11 ingredients

1 steps

Ingredients

1 tablespoon olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 (4 ounce) cans chopped mild green chilies
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano, crumbled
1/4 teaspoon cayenne pepper
3 (16 ounce) cans great northern beans, undrained
6 cups chicken stock or 6 cups canned chicken broth
4 cups chopped cooked chicken, to taste
3 cups grated monterey jack cheese (about 12 oz.)

Directions

1

Heat oil in large pot over medium high heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes. Add undrained beans and stock and bring to a boil. Reduce heat and add chicken and cheese to chili and stir until cheese melts. Season to taste with salt and pepper and ladle into bowls. FOR FREEZING: Pour soup into a rigid container (or freezer bag), label and freeze. To reheat, thaw in refrigerator overnight or simply put frozen soup into a largepot and gently heat, with lid on and stirring often, till heated through.