Sunday, October 3, 2010

White Bean and Chicken Chili

A few weeks ago our friend made this recipe and I could't get enough of it! I got the recipe from her blog and adjusted it a little to fit my style. It was so good we ate until we couldn't move, and the best part was that we had enough left over to freeze and enjoy later.

1 TBS olive oil

1 large onion, chopped 
6-8 cloves garlic, minced
5 cups chicken broth 
3 tsp. cumin
3 15oz. cans white beans
1-3 cans roasted green chili 
½ tsp. oregano
3 cups cooked chicken, shredded
1 cup sour cream 
3 cups shredded Monterey Jack Cheese (1/2 lb.)

Heat the oil in a large pot. Sauté the onions and garlic until the onions are translucent. Add the chicken broth and beans, and bring to a boil. Turn the heat to low and simmer for 10min.

Add the shredded chicken and simmer for 20min. Then add the oregano, cumin and green chili and simmer for another 30min. I like to use the "hot" chili because it has more flavor, and if you only use 1-2 cans it doesn't add too much heat.

Just before serving, add sour cream and shredded cheese and stir til it melts.

Now that you have been smelling this simmer for the last hour it is finally time to enjoy it! You can serve it with some tortilla chips, or we like to eat it with a baguette. Anyway you do it, you will love it!!