WHITE CHICKEN CHILI RECIPE

My friend Lynn is coming over to help me with some renovations at the Inn, and I know we're going to be hungry after all that hard work. As I always say, the neighborly thing to do is to make something good to eat.

I love this recipe because you can throw it together with the quickness! Make it on top of your stove in a dutch oven or nice sized pot. If you're headed out of the house, you can even throw it in a crockpot on low for a few hours. Either way, it's soooo good when you want something to warm you up after a long day. Don't worry if you have leftovers. It's even better the next day, AND you can freeze it!

Serve this with cornbread or a warm roll or some nice crusty bread. Add a Margarita on the side. NOW we're talking!

Ingredients

• About 2 c. cooked shredded or cubed chicken
• 1 medium onion, chopped
• 1 T butter
• 2 cloves, of garlic, minced
• 3 ½ c. chicken broth
• 1 can (4 ounces) chopped green chiles
• 2 t. ground cumin
• 2 t. dried oregano
• 1 t. cayenne pepper
• 3 (14-1/2 ounces each) cans of great northern beans, drained, divided

Toppings
• Shredded Monterey Jack cheese
• Sliced avocado
• Sour cream
• Cilantro – if you’re one of those folks

Procedure

1. In a Dutch oven over medium heat, cook onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano, and cayenne; bring to a boil.
2. Reduce heat to low. Stir in the cooked chicken.
3. Mash 1 can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 15 minutes to let flavors meld. This is even better the next day when the ingredients have had a chance to meet one another
4. Add choice of toppings to each serving.