|White Chicken Chili - and of course, I like it spicy!|
1 large onion, chopped
1 tbsp cooking oil
4 garlic cloves, minced
2 cans (4oz each) chopped green chilies – fresh roasted chilies are best
2 tsp ground cumin
1 tsp dried oregano
¼ tsp cayenne pepper
¼ tsp ground cloves
2 cans (14.5 oz each) chicken broth
4 cups cubed, cooked chicken breast
3 cans (15.5 oz each) great northern beans, rinsed and drained
2 cups (8oz) shredded Monterey Jack cheese
Sour cream and chopped jalapenos for garnish (optional)
In a 3 quart saucepan, sauté onions in oil until tender. Stir in garlic, chilies, cumin, oregano, cayenne and cloves. Cook and stir 2-3 minutes more. Add broth, chicken, and beans and simmer uncovered for 15 minutes.
Remove from heat. Stir in cheese until melted. Garnish each bowl with a dollop of sour cream and chopped jalapenos, if desired. I serve warm flour or corn tortillas on the side- a must for dipping into the white chili goodness!
Do you have a recipe staple like this one?