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Blue Owl White Chicken Chili



  • 4 cups chopped, cooked chicken breasts
  • 1 tablespoon olive oil
  • 2 medium onions, chopped
  • 4 garlic cloves, minced
  • 2 4-ounce cans chopped mild green chiles
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoon dried oregano, crumbled
  • 1/4 teaspoon cayenne pepper
  • 3 16-ounce cans Great Northern white beans
  • 6 cups chicken stock or canned broth
  • 4 cups grated Monterey Jack cheese (or more -- to taste)
  • Sour cream (optional)
Blue Owl White Chicken Chili photo
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* Use about 5 pounds of chicken breasts with bone and skin. * I measure 6 cups of broth (strained) from boiling the chicken, supplementing with canned stock if necessary. * Best made a day or two in advance and heated in crock pot.



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