Wednesday, December 16, 2009

White Chili

This recipe calls for cooked chicken. Cook the chicken however you like - grill, bake, poach... Use leftovers if you have them or cook extra on another day that you have chicken.

This time, I used smoked turkey, had some in the freezer from a day that Eddie smoked several meats.


1 cup chopped sweet onion
1 tablespoon cooking oil
3 garlic cloves, minced
1 (4 ounce) can chopped green chiles
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
2 (14 ounce) cans chicken broth
4 cups cubed or shredded cooked chicken
3 (15 ounce) cans great northern beans, drained and rinsed
2 cups shredded Monterey Jack cheese
sour cream (optional)

In a 3 quart saucepan, sauté onions in oil until tender. Stir in garlic and next 4 ingredients. Cook and stir for 2 to 3 more minutes. Add broth, chicken and beans. Simmer for 20 to 30 minutes. Remove from the heat. Stir in cheese until melted. Stir in sour cream or just garnish each bowl of chili.

Yield: 4 to 6 servings

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