White Chili
3 (14 oz.) cans Northern beans, undrained
1 (8 oz.) can chopped green chilies
4 chicken breasts (bone-in, with skin, work best)
6 C. of chicken broth
3/4 C. onion
4 garlic cloves (chopped or crushed)
2 T. olive oil
2 t. cumin
1 1/2 t. oregano
1/4 t. cayenne pepper
2 - 3 C. grated Monterey Jack cheese (according to taste)
Salt and pepper (to taste)
Cook chicken breasts in water seasoned with salt and pepper until tender.
Reserve broth. Skin and remove meat from bone and chop.
Saute onion in olive oil until transparent; add garlic, green chilies, cumin, oregano, and cayenne pepper. Cook for 10 minutes. Add undrained beans and broth used to cook the chicken breasts. Bring to a slow boil.
Add chopped chicken and cheese. Cook on low heat for about an hour, stirring occasionally. Add salt and pepper, if needed. Heat on low heat before serving. Garnish with chopped cilantro or green onions. Best if made a day ahead and refrigerated overnight.