White Chicken Chili

By arnoldh

Ingredients

• 5 cans Great Northern white beans
• 4 cups chopped, cooked chicken breasts
• 1 Tbsp. Olive oil
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 2 (4 oz.) cans chopped mild green chilies
• 2 tsp. Ground cumin
• 1 1/2 tsp. Dried oregano, crumbled
• 1/4 tsp. Cayenne pepper
• 6 cups chicken stock or canned broth
• 3 cups grated Monterey Jack cheese (12 oz.)
• Sour cream (optional)

Preparation

Step 1

Place chicken in heavy large saucepan. Add cold water to cover and bring to simmer. Cook until just tender (about 15 minutes). Drain and cool. Remove skin and cut into cubes. Heat oil in large soup pot over medium high heat. Add onions and saute’ until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano, and cayenne, saute’ 2 mintues. Add beans and stock, then bring to boil. Reduce heat and simmer uncovered, stirring occasionally. Add chicken and 1 cup cheese to the mix and stir until it melts. Season to taste with salt and pepper. Serve with cheese and sour cream on top, if desired.