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

  • 1/4 tsp cayenne pepper

  • 1/4 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 1/2 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.



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recipe by: Tomi
viewed: 203 times
yields: 8 servings
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.

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