White Chicken Chili

I remember making a white chicken chili last winter, but was excited to try a new recipe. Of course, I picked a day in the 60s to showcase this wonderful entree, but it was great, despite the weather. I found the recipe on a fellow JKnottie’s blog. (Thanks April — and Kat for posting your go-around with this dish)!

Ingredients:

1 tablespoon vegetable oil

1 onion, chopped

3 cloves garlic, crushed

1 (4 ounce) can diced jalapeno peppers (we omitted these)

1 (4 ounce) can chopped green chile peppers

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon ground cayenne pepper

2 (14.5 ounce) cans chicken broth

3 cups chopped cooked chicken breast

3 (15 ounce) cans white beans (we only used 2 cans)

1 cup shredded Monterey Jack cheese

Salsa & sour cream (optional)

DIrections:

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.

2) Mix in the chicken broth, chicken and white beans. Simmer 15 -30 minutes, stirring occasionally. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

Husband Rating:

Spicy and warm and would have been great with crusty bread!

Wife Rating:

It was a bit spicy, even without the jalapeños, but some extra salsa, sour cream, and blue tortilla chips, and we were rockin’! I am going to cut back some of the ground cayenne pepper next time!

This will be great on a cold, winter day!