White Chili

Since I spent most of the night helping my son study for a science test, you get a recipe for what we had for supper. It’s actually one of my favorite fall and winter dishes.

When the weather starts to cool off I start making soups, and casseroles. White chili is one of my favorites. Here’s the recipe:

1 lb of dried beans, soaked overnight (or use the quick soak method on the bag if you forget to soak them)

6 cups of chicken broth ( I use low sodium, free range)

4 cups of chicken cut into bite size pieces (can be cooked if you have some leftover chicken to throw in there)

2 cloves of minced garlic

1 medium onion chopped

1 T canola oil

2 cans of mild or medium green chilies

2 tsp cumin

1 1/2 tsp oregano

1/4 tsp cayenne pepper

Optional garnishes:

grated Monterey Jack cheese

sour cream

guacamole

corn chips

Saute the onion and garlic in a small amount of canola oil. Combine the broth, beans, chicken, onions, garlic, and spices in a large pot. Simmer for 1-2 hours. You can also throw the broth, chicken, and beans in the crock pot in the morning, and add the onion, garlic, and spices when you get home from work, or about an hour or two before supper.

I like to scoop this soup up with corn chips, instead of using crackers. I also add hot sauce to mine to give it a little extra kick.

Enjoy!

Image (c) L Gerlach all rights reserved