White Chicken Chili

This recipe is to be done on the stove top; however, I changed it so it can be made in a crock pot and cook overnight or while you are at work. I got this recipe from my coworker, Mary, thank you! It is delicious and isn't too bad for you either. It is easy and the best part about a crock pot is it cooks all day and you come home to a house filled with the yummy smell of dinner. I made this for lunch this weekend and everyone seemed to really enjoy it, but I forgot to take a picture! It will have to be a surprise for you when you make it!

White Chicken Chili
From My Coworker Mary

1-1lb white beans, rinsed (navy beans)

6 cups chicken broth

2 onions, chopped

1 T. oil

6-8 garlic gloves, chopped

7 oz. green chiles

2-3 t. ground cumin

2 t. dried oregano leaves

1 t. cayenne pepper

4 c. cooked and diced chicken

1 c. sour cream

3 c. shredded Monterey Jack cheese (note about 8oz. block of cheese= 3 c. shredded)

Chopped green onions, cilantro, and tomatoes to serve if desired

1. Put your crockpot on high and put the white beans and 6 cups of chicken broth in and stir together. Let it sit on high for at least two hours. Do not add anything else before the two hours are up.

2. After two hours, saute onions in oil on the stove-top until golden brown.

3. Add the onions, garlic, green chilies, cumin, oregano, cayenne pepper, and chicken to bean mixture in the crock pot.

4. Let this sit in the crock pot on high for 30 minutes.

5. After 30 minutes, add sour cream and Monterey Jack cheese, stir in until the cheese melts.

6. Put the cover on and let cook on low overnight or for the day.

7. If it seems to be too runny, about an hour before you serve it, take the cover off the crock pot and let the soup evaporate a little until you reach the desired thickness. Recover.

8. Garnish with cilantro, green onions, sour cream, or chopped tomatoes if desired.