White Chicken Chili

One of my new favorite recipes.  It may not look appetizing, but it is delicious.  Spicy, flavorful, comforting (and somewhat healthy?) …..everything you could want in a food, except for looks.  Wah-Wahmp.  Something sad about a plate of colorless food.

Anyway, the recipe is here.  We sub one real deal jalapeno pepper for the canned stuff (and it’s plenty spicy, but not over the top).  We add an extra can of beans to make two hearty meals for three people (half Northern, half navy–the beans not the people).  We take away one can of chicken broth.  Otherwise, you get soup, not chili.  To recap:

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • 1 (4 ounce) can diced jalapeno peppers
  • 1 (4 ounce) can chopped green chile peppers
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cayenne pepper
  • 21 (14.5 ounce) cans chicken broth
  • 3 cups chopped cooked chicken breast
  • 34 (15 ounce) cans white beans
  • 1 cup shredded Monterey Jack cheese
Here are the instructions.
  1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
  2. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

 Yummmmmmmm.  If you like it go tell ChaCha.
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