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White Chili - Nancy's White Chili
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Chili with chicken, white beans and cheese base

Nancy Bendix

Serves/Makes:8 or more

  • 2 lbs (.9 kg). boneless, skinless chicken breasts
  • 4 15 oz (420 grm). cans cannellini beans or great northern white beans
  • 1-1/2 tbsp (20 ml) olive oil
  • 2 medium onions, chopped
  • 6 garlic cloves, minced
  • 3 4 oz (112 grm). cans chopped green chilies
  • 2 tsp (10 ml) ground cumin
  • 2 tsp (10 ml) ground oregano
  • 3/4 tsp (4 ml) cayenne pepper
  • 1-1/2 cups (350 ml) chicken stock/broth
  • 8 oz (224 grm). Monterey Jack cheese, grated
  • grated sharp cheddar cheese
  • salsa or picante sauce
  • sour cream
  • In heavy large pan cover chicken with cold water.
  • Bring to simmer; cook until tender, about 15 minutes.
  • Drain, cool, cut into cubes.
  • Heat oil in same large pot over medium-high heat.
  • Add onions; saute until translucent.
  • Add garlic, chilies, cumin, oregano, cayenne pepper and saute about 2 minutes, stirring together.
  • Add drained cans of beans and chicken stock; stir gently to mix.
  • Add cubed chicken; stir gently and heat.
  • Just before serving, add grated Monterey Jack cheese; stir until cheese melts.
  • Ladle into serving bowls.
  • Garnish with grated cheddar, salsa and sour cream.
This chili is usually a huge hit. I pass the grated cheddar, salsa and sour cream separately so people can garnish it the way they like it. And I usually serve it with corn muffins and a green salad.

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