White Chicken Chili

This is a recipe from Josh. It’s a great alternative to regular chili on a cold winter day.

2 pounds boneless, skinless chicken breasts
1 tblsp olive oil
2 medium onions, chopped
4 cloves garlic, minced
2 tsp ground cumin
¼ tsp cayenne pepper
¼ tsp ground cloves
1 tsp dried oregano
2 (4 oz) cans chopped mild green chiles
4 cups reduced sodium chicken broth
3 pounds (3-4 cans) cooked Great Northern Beans
20 oz Monterey Jack cheese, grated
sour cream
canned jalepeño peppers, chopped

1. Place chicken in a large saucepan. Cover with cold water; bring to a simmer. Cook until tender, approximately 15-20 minutes. Drain chicken, cool and dice into ½ inch cubes.
2. In the same saucepan, heat oil over medium heat. Add onions; cook until translucent.
3. Stir in garlic, cumin, cayenne pepper, cloves, and chiles. Sautee for 2-3 minutes.
4. Add chicken, beans, and broth. Let simmer for 15 minutes. Add three cups cheese, stir to melt and blend. Salt and pepper to taste.
5. Garnish with the remaining cheese, sour cream and jalepeños.

Recipe byTomi
Viewed 107 times

PREP TIME: 30 min

TOTAL TIME: 1 hr

notes:

For thicker chili take a portion of the beans and one can of the broth and put them in a blender. Just add this thickener to the pot. For spicier chili you can add jalepeños to the pot while it is cooking. This recipe also works in the crock pot.