This is one of our favorite chili recipes. Its perfect for a brisk Fall day, or a freezing cold winter evening! I have made this recipe for baby showers, bridal showers, friends coming to dinner... you name it. Its always a big hit. My BFF made it this weekend for a bridal shower, and it reminded me that we have not enjoyed its flavor for a few months now, so I whipped up a pot tonight for dinner! Oh yums. Please make this one!
White Chicken Chili
1 Large Onion, diced
2 Garlic Cloves, minced
1 TBSP Olive Oil
4 Cups Chicken, cooked & cubed
2 Can (15 oz.) White Kidney/Navy/Great Northern Beans, rinsed & drained
1 Can (15 oz.) Garbonzo Beans, rinsed & drained
4 Cups Chicken Broth
1 can (4 oz.) Chopped Green Chilies
2 tsp. Ground Cumin
1/2 tsp. Oregano
1/4 tsp. Salt
1/4 - 1/2 tsp. Cayenne Pepper (depends on how spicy you like it)
In a small skillet, saute onion and garlic in olive oil until tender, about 5 minutes. Put in large stock pot and add all the other ingredients. Cook on high for about 10-15 minutes, stir well, then reduce heat to low and simmer for an hour. You may need to add more liquid (chicken broth or water) at this point. Serve hot with toppings.
Monterey Jack Cheese