White Chili

Name: White Chili
Ingredients: 44 ounces canned great northern beans (drain & rinse); 24 ounces boneless skinless chicken breasts; 32 ounces chicken broth; 1 tablespoon olive oil; 2 medium onions, finely chopped; 8 ounces canned green chilies; 4 minced garlic cloves; 2 teaspoons ground cumin; 1/4 teaspoon cayenne pepper; 4 ounces monterey jack cheese; salt; 3 -4 jalapeno peppers, finely chopped; sour cream (to garnish)

13 ingredients

9 steps

Ingredients

44 ounces canned great northern beans (drain & rinse)
24 ounces boneless skinless chicken breasts
32 ounces chicken broth
1 tablespoon olive oil
2 medium onions, finely chopped
8 ounces canned green chilies
4 minced garlic cloves
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
4 ounces monterey jack cheese
salt
3 -4 jalapeno peppers, finely chopped
sour cream (to garnish)

Directions

1

In a saucepan bring chicken and broth to simmer and cook over low heat until the chicken is fully cooked (about 10 minutes).
2

Once cooked take out of the pan and set on a plate to cool, then using your hands finely shred.
3

Strain the broth and set aside.
4

Heat oil in a large saucepan, add in onion, and garlic and sweat until onion turns clear.
5

Add green chillies, cumin, cayenne pepper and mix in well.
6

Add in beans, shredded chicken, chicken broth, and bring to a slow boil.
7

Add in cheese and let simmer for 5-10 minutes. It gets better with more simmer so I suggest you taste and stop cooking when its just right for you.
8

Add salt and pepper to taste.
9

Garnish with sour cream and jalepenos.