white chicken chili
Linda's White Chicken Chili
47.6 oz.Great Northern White Beans (undrained)
6 cooked/chopped chicken breast
1 extra large onion chopped
4 garlic cloves minced
8oz can green chilis
2 tsp ground cumin
2 tsp dried oregano
1 tsp cayenne pepper
6 cups chicken broth (1 large can)
1 block Monterrey Jack cheese
1. Boil chicken breast until cooked. Cut into bite-sized pieces
2. Saute onion, garlic, chilis, cumin, oregano, cayenne pepper for 15 minutes.
3. In large stock pot, add beans and chicken broth. Bring to a boil and add sauteed ingredients.
4. Add Monterrey Jack cheese to boiling soup before serving. Take off burner so cheese doesn't burn on bottom. Be careful of burning if you reheat the chili.