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White Chili
1 pound white beans northern
2 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons ground cumin
1 1/2 teaspoons oregano
4 cups boned and skinned chicken breast halves, cooked and diced
8 cups low sodium chicken broth
2 medium onions, chopped
8 ounces green chiles, canned & chopped
1/4 teaspoon cayenne
3 cups Monterey jack cheese, grated, optional
sour cream, optional
salsa, optional
Combine beans, broth, garlic and half the onions in a large soup
pot. Bring to a boil. Reduce heat. Simmer until beans are soft
(3 hours or more) adding more broth if necessary. In a skillet,
saute remaining onions in oil until tender. Add chilies and
seasoning and mix thoroughly. Add to bean mixture. Add chicken
and simmer 1 hour. Serve topped with grated cheese, salsa and sour
cream.
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