White Chicken Chili

 WHITE CHILI


3 cans (15 oz) Great Northern White Beans

4 cups cooked, shredded chicken (about 2 ½ pounds)*

1 Tbsp olive oil

1 med onion

4 garlic cloves

2  4oz cans chopped green chilis (mild)

2 tsp ground cumin

1½ tsp dried oregano

¼ tsp cayenne

6 cups chicken stock (chicken broth can be substituted)


3 cups grated Monterey Jack cheese (optional)


Sauté onions (using olive oil).  In crockpot, combine all ingredients except cheese.  Cook for around 5 hours (on high).  Stir in cheese last ½ hour.


Garnish with cilantro, lime, cheese, chips







*Shredding the chicken--In a large 12-inch nonstick skillet with a lid, heat the olive oil over medium heat until hot and rippling. Pat the chicken dry and season with salt and pepper on both sides. Place the chicken top-side down in the hot skillet and let the chicken cook for 5 minutes until golden brown on top. Flip the chicken, add the water or chicken broth, cover the skillet and let the chicken simmer gently over medium heat for 7-10 minutes until the chicken is cooked through (it will register 160 degrees on a thermometer). Don’t overcook or it might be dry. While the chicken is simmering, add additional water 1/4 cup at a time if the liquid evaporates too quickly. Remove the chicken from the skillet. Let it cool slightly before shredding.

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