White Chicken Chili
Emily Thompson
ingredients
- 1 T olive oil
- 2 med onions, chopped
- 4 cloves garlic, minced
- 2 4oz cans chopped green chiles
- 4 cups shredded cooked chicken
- 2 t ground cumin
- 1.5 t dried oregano, crumbled
- .25 t cayenne or crushed red pepper (depending on taste)
- 2 16 oz cans, great northern beans, drained & rinsed
- 1 can black beans
- 2 cans Mexican corn
- 1 pack frozen or i can mixed veggies
- 2 can cream of chicken soup
- 6 cups chicken broth
- 3 cups grated Monterrey jack/ cheddar cheese
- salt
- pepper
- sour cream
directions
- 1
1. Heat oil in large heavy pot to med/high.
- 2
2. Add onions & saute until translucent, about 10 minutes.
- 3
3. Add garlic, chiles, chicken, cumin, oregano, and hot pepper.
- 4
4. Saute 2 minutes.
- 5
5. Add beans, cream of chicken, and chicken broth.
- 6
6. Bring to a boil, reduce heat and simmer 2 hours or more.
- 7
7. Add 1 cup of grated cheese.
- 8
8. Stir until thick and melted.
- 9
9. Season with salt & pepper. Serve with remaining cheese and
- 10
sour cream.
Source: Leslie Norton
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