| Kell's White Chili
Kell originally posted this recipe in What's for Dinner January 2009.
WHITE CHILI
2 c. chopped onion
2 minced garlic cloves (I use more)
1 Tbsp. olive oil
2 drained 15 oz cans white beans
14.5 oz. can chicken broth
1/2-1 tsp cumin
2 4oz cans diced green chiles
2 Tbsp. Italian seasoning
4 c. cooked chopped chicken breast (if I have no cooked chicken on hand, I poach the breasts and use the cooking liquid as a substitute for the broth)
1 c. shredded Montery Jack cheese (I use 1.5 approx.)
chopped fresh cilantro
1/3 - 1/2 c. cream
Saute onions and garlic in oil until tender. Add cumin and chiles and cook until they start smelling great. Then add the beans, broth, and season ing. Bring to a boil and simmer ten minutes. Stir in chicken and heat through. Add cheese and cream and heat through (don't boil or it may curdle.) Top with chopped cilantro.
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