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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


  • 1

    Place chicken in heavy stockpan. Add cold water to cover and bring to simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skin. Cut chicken into cubes.

  • 2

    Heat oil in same pot over medium-high heat. Add onions and sauté until translucent, about 10 minutes. Stir in garlic, then chiles, cumin, oregano, and cayenne; sauté 2 minutes. Add undrained beans and stock and bring to a boil. Reduce heat and add chicken and cheese to chili; stir until cheese melts. Season to taste with salt and pepper.

  • 3

    Ladle chili into bowls and top with sour cream.


* 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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