White Chicken Chili
Description
If you have never tried white chili, you don't know what you are missing. It all starts with skin on chicken breasts for more flavor and Great Northern beans. You'll love the wonderful flavors and how easy it is to make.
Ingredients
4½ - 5 lb. boneless, skin-on chicken breasts (for more flavor)
1 T. olive oil
2 medium onions, chopped
4 cloves garlic, minced
8 oz. canned, chopped mild green chiles, undrained
2 t. ground cumin
1½ t. dried oregano
¼ t. ground cayenne pepper
3 (15 oz.) cans Great Northern beans, undrained
6 c. chicken stock
12 oz. grated Monterey Jack cheese
salt, to taste
freshly ground black pepper, to taste
sour cream, for garnish if desired
Directions
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Place chicken in a large, heavy saucepan; add cold water to cover; bring to a simmer; cook until just tender, about 15 minutes. Drain; let cool. Remove/discard skin. Cut chicken into cubes.
Add oil to the same pot; place over medium-high heat; when oil is hot, add onions; sauté until translucent, about 10 minutes; stir in garlic, chiles, cumin, oregano and cayenne; sauté 2 minutes.
Add beans with their liquid; add stock; bring to a boil; reduce heat; add chicken and cheese; stir until cheese is melted. Season to taste with salt and pepper.
Serve, garnished with sour cream if desired.