Sunday, October 16, 2011

White Chicken Chili ****

A favorite as always.  The boys were eating with us this time, so I eliminated the jalapeno pepper and instead subbed a second can of chilies.  I also didn't drain the beans this time, and I really liked it that way.  For the cayenne, I just used about 2-3 shakes of it in there.  I'm guessing it was around 1/4 tsp or so.  It was so, so yummy.  I normally add some mashed potato flakes to thicken it a bit, but I forgot to do that this time.  The boys gobbled it up, which is unusual for them on any soup but broccoli cheddar, lol.

(luckymommyto2boys ~ Amy)

1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
4 cooked, boneless skinless chicken breast halves, chopped
2 (14-oz) cans chicken broth
1 (4-oz) can chopped green chilies
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 teaspoon cayenne pepper (original recipe said 1-1/2)
3 (14.5-oz) cans great northern beans, drained, divided
1 (4-oz) cup shredded Monterey Jack cheese
Chopped jalapeno pepper, optional

In a large saucepan over medium heat, cook the onions and garlic in oil for 10 minutes or until onions are tender. Add chicken, chicken broth, green chilies, cumin, oregano and cayenne pepper; bring to a boil.
Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until heated thoroughly. Top each serving with cheese and jalapeno pepper if desired.
Yield: 10 servings

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