White Chicken Chili

This is by far one of my favorite things to make on a cold day. It’s full of yummy ingredients and it’s pretty easy to make. I try to avoid dairy, so I don’t use the cheese or sour cream and to be honest I don’t miss it at all, this chili still taste wonderful without it. I hope you love this recipe as much as I do.

White Chicken Chili

3 16 oz. cans Great Northern Beans, drained

2 chicken breast, cooked and chopped (in a pinch I use a rotisserie chicken from the deli)

1 Tbsp. olive oil

1/2 c. chopped white onion

4 cloves garlic, minced

1 4 oz. can chopped green chilies

1/4 tsp. black pepper

2 tsp. cumin

1/4 tsp. cayenne pepper

1 1/2 tsp. dried oregano

4 c. chicken broth

Monterey Jack cheese (optional)

sour cream (optional)

crushed tortilla chips (optional)

Shred or chop chicken and set it aside. In a large saucepan heat olive oil and add chopped onions. Saute until translucent, about 8-10 minutes. Stir in garlic, chilies (with juice), cumin, cayenne pepper, oregano and saute 2 minutes. Add broth and undrained beans. Bring to boil, stirring frequently. Reduce heat and add chicken. Keep at low heat and stir frequently for about 10 minutes. Ladle into bowls and add cheese, sour cream and crushed tortilla chips if desired. Enjoy! (I like to serve this with a big slice of cornbread.)