I've had a craving for white chicken chili and have been meaning to make it, so I was delighted when we visited my parents for the weekend and my mom had it on the menu. My mom gets all the credit for this recipe, which she got in a cookbook her friend's neighbors created to raise money for Susan G. Komen for the Cure. My mom actually did steps 1-3 early in the day, then reheated before dinner, adding the chicken and cheese. We only garnished our soup with sour cream, since the avocados were used in the salad I posted yesterday :) I thought this soup was delicious and I loved the switch from typical red chili. I will definitely be using this as my go-to white chili recipe from now on!
White Chicken Chilifrom Bearpath's Cookbook for the Cure
-1 cup chopped onions
-1 tbsp olive oil
-2 (4 oz) cans green chilies
-1 tbsp ground cumin
-1 tsp dried cilantro or coriander
-1 tbsp dried oregano
-1/2 tsp cayenne pepper
-3 (15 oz.) cans white beans, drained
-3 (14 oz.) cans chicken stock
-3 chicken breast halves, cooked and chopped
-2 cups shredded Monterey Jack cheese
-optional garnishes: sour cream, salsa, and avocado
1. In a large stock pot over medium heat, saute onions in oil 10 minutes.
2. Stir in chilies, cumin, cilantro (coriander), oregano, and cayenne.
3. Add beans and stock and simmer for 30 minutes.
4. Add chicken and cheese and gently heat just to boiling.
5. Ladle into bowls and garnish as desired.