WHITE CHICKEN CHILI
| Ingredients |
|---|
| 1 - 48oz. jar Great Northern Beans (cooked) |
| 4 - Chicken breasts (2 lbs.) - Boneless, skinless |
| 2 T. Olive Oil |
| 2 medium Onions - chopped |
| 4 Garlic cloves - minced |
| 2 - 4 oz. cans chopped mild Green Chilies or Jalapeno peppers |
| 2 T. ground Cumin |
| 1.5 t. dried Oregano |
| .25 t. ground Cloves |
| .25 t. Cayenne Pepper |
| 6 C. Water for Chicken stock (bullion - base or cubes) |
| 3 C. grated Monterey Jack cheese |
| 8 to 12 oz. Sour Cream |
| 12 to 16 oz. mild Salsa |
| Directions |
|---|
| Place chicken in a heavy, large sauce pan, Add cold water and bullion & cover. |
| Bring to a boil. Take off heat and let sit for ten (10) minutes. |
| Drain and cool chicken. Save broth. |
| Cut chicken into one inch cubes. |
| Heat oil and chicken in the same pot. |
| Add onions and saute' for ten (10) minutes. |
| Stir in garlic, chilies, cumin, oregano, cloves, and cayenne pepper and saute' for two (2) minutes. |
| Add beans and stock then bring to a boil. |
| Reduce heat and simmer. |
| Mix cheese, salsa, and sour cream in a 2 to 3 quart bowl and cover until just before serving. This can be mixed in with the entire batch or added individually to each bowl as required. |
| Spicyness Selector: |
|---|
| Mild - Use 2 - 4 oz cans of mild Green Chili peppers. |
| Medium - Use 1 - 4 oz. can of mild Green Chili peppers and 1 - 4 oz. can of Jalapeno peppers. |
| Hot - Use 2 - 4 oz cans of Jalapeno peppers. |