Description:

Chili with chicken, white beans and cheese base

Source:

Nancy Bendix

Serves/Makes:8 or more

Ingredients

• 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

Preparation

• 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.

Comments

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.