White Bean Chicken Chili

I first had this chili at my wedding shower back in 1993.  My friends Jodi Ream and Tracy Walton served it to all the guests and became a big hit among our friends.   It's since become a winter staple at our house.  I make a double batch and portion it out into gallon zip lock freezer bags.  I know that my family of four eats approximately 7 cups at a meal.  So that's what goes into a zip lock bag -- 7 cups.  Try doubling your favorite recipes, and freezing half.  In time, you will have a freezer full of delicious meals.  You end up only having to cook maybe twice a week.

Tip:  If you double this recipe, make sure to use two pots.

3 15 oz. cans great northern beans
8 cups chicken broth
4 cloves garlic, (use a microplane to grate or chop very fine)
2 teaspoons Oregano
4 teaspoons Cumin
1/2 teaspoon Cayenne Pepper
2 teaspoons chicken flavor Better Than Bullion
1 teaspoons salt
1 teaspoon fresh ground pepper
2 7 oz. cans mild green chiles, chopped
2 medium onions, chopped fine
4 cups chicken, chopped into 1/2 pieces
1 _ oz. carton sour cream
3 1/2 cups Jack cheese, grated

For garnish:
chopped tomato
chopped green onions
diced avacado
tortilla chips

Heat the olive oil a large stock pot, over medium heat.  Add the onions and cook until translucent, about 5 minutes.  Add the chicken broth, garlic, bullion, chili's cumin, oregano, cayenne, salt, pepper and beans, and simmer for 30 minutes.  Add the chicken, sour cream and cheese and simmer until everything is melted and heated through.

Serve with the above garnishes.

Serves 8.

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