WHITE CHICKEN CHILI
What a wondrous change of pace this chili is. It’s as white as a blizzard, with a few hints of Mexican green in the chiles! Try it for sure. It will become a family favorite! Serves eight and takes about two hours to make.
2 lb boneless, skinless chicken breasts, cooked and cut in chunks
4 15 oz cans Great Northern (white) beans (do not drain!) or 1 16 oz bag Great Northern (white beans) soaked overnight in water and drained
1 tsp olive oil
5 medium white onions, chopped
6 cloves garlic, finely chopped
4 tsp cumin
¼ tsp white pepper
4 cups chicken broth
1 tsp oregano
1 - 4 oz diced jalapenos (optional and to taste-they’re hot!)
1 - 16 oz package cream cheese
Dollops of sour cream, diced onions & grated cheese.
Heat oil in a large saucepan over medium heat. Cook all of onion except one cup with garlic until translucent. Mix in spices and chiles. Cook about five minutes. Move into large dutch oven and add all other ingredients, except garnishes. Cook for 20 minutes to an hour. Garnish each bowl with a with dollop of sour cream and a spoonful of the reserved chopped onions & cheese.