White Chicken Chili

By lianbl88

Dad's recipe - Medium spiced chili (makes 8 - 10 servings ) can be kept in refrigerator for a week or more or frozen. Note: Ground chicken is sweeter than ground turkey.

Ingredients

• 3 3 3 pounds ground chicken or ground turkey or mixed chicken and turkey
• 3 3 3 cloves garlic, minced
• 3 3 ounce) cans 3 (4 ounce) cans chopped green chiles peppers (Old El Paso)
• 2 2 ounce) cans 2 (15 ounce) cans pinto beans – drained and rinsed
• 2 2 ounce) cans 2 (15 ounce) cans white hominy – drained and rinsed (Jaunita’s)
• 1 1 oz.) can 1 (15 oz.) can small white beans – drained and rinsed
• 4 4 4 cans (14 oz) low sodium chicken broth
• 1 1 oz) can 1 (11 oz) can of green enchilada sauce
• 1 1 can 1 small can tomatillas blended smooth
• 12 substitute 12 oz jar of tomatilla salsa verde for enchilada sauce & tomatillas
• 1 1 oz) jar 1 (10 oz) jar white Monterey jack queso dip (Carlita)
• 1 1 1 Tablespoon Epazote (Penzy’s) or substitute
• 2 2 2 Tablespoon ground cumin
• 2 2 2 Tablespoon dried Mexican oregano
• 1 1 to 1 to 1 Tablespoon dried, ground chipolte pepper (to taste based on spicy tolerance)
• 2 2 2 cloves of minced garlic
• 2 2 2 cups shredded Monterey Jack cheese (keep separate for garnish)
• Tortilla chips

Preparation

Step 1

Brown and drain the meat, drain and rinse the beans and hominy. Add all the remaining ingredients to large soup pot (except for the shredded cheese). Simmer on for one hour or more. It gets better with age. Can also be done in crockpot all day (low), brown and drain chicken first.
Ladle into soup bowls – add cheese and some crushed tortilla chips to your preference – or not