White Bean Chili

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Original recipe from Southern Living Cookbook

kept byspboone
recipe by

Notes:

For the beans, I usually use some combination of Great Northern Beans and kidney beans. My mom likes to use navy beans.
The original recipe calls for 3 cans of the chopped green chiles, but I prefer fewer.
For the chicken, I use canned chicken, usually about 3 cans of it.

Categories:
- Bean
- Chicken
- Chili
- Mexican
- Soup

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Ingredients:

3 cans of white beans
2 medium onions, chopped
1 tablespoon olive oil
1 (4.5 oz) can chopped green chiles, undrained
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
6 cups chicken broth
5 cups chopped cooked chicken breast
2 cups (12 oz) shredded Monterrey jack cheese (can also use pepper jack cheese)
1/2 teaspoon salt
1/4 teaspoon pepper

Saute onion in hot oil in Dutch oven over medium-high heat until tender.
Add green chiles, garlic, cumin, and oregano. Cook 2 minutes, stirring constantly.
Add beans and chicken broth. Bring to a boil; cover reduce heat, and simmer about 1 hour, stirring occasionally.
Add chicken, 1 1/2 cup cheese, salt, and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring often.
Serve it up, topping servings with remaining cheese.