white chicken chili

This soup is so delicious... the recipe must be shared. 

INGREDIENTS:

1 pound boneless, skinless chicken breasts

1 tablespoon vegetable oil

1 small white onion diced

6 to 8 small garlic cloves, minced

1 (7 ounce) can diced green chiles

2 (15 ounce) cans white beans, undrained

4 cups chicken broth

1 teaspoon chicken bouillon

2 teaspoons ground cumin

2 teaspoons dried oregano

1/2 to 1 teaspoon cayenne

1 cup sour cream (plus addition for topping, if needed)

3 cups shredded Monterrey Jack cheese

Chopped fresh cilantro

Chopped tomatoes

DIRECTIONS:

1. Cook and shred the chicken, set aside.

2. Heat the oil in a large pot over medium heat. Add the onion and garlic, and cook and stir until the onion is translucent. Add the chicken, chiles, beans, broth, bouillon, cumin, oregano, and cayenne. Simmer 30 to 45 minutes. Chili can be made ahead to this point and refrigerated or frozen for serving later.

3. Add the 1 cup sour cream and cheese, and continue cooking until the cheese is melted. Keep warm until serving.

4. Just before serving, add cilantro, tomatoes and additional sour cream, if desired.

JANET'S VARIATIONS:

1. I use home-cooked navy beans. Soak them the night before and boil the next day. I add the onion and garlic while cooking the beans and omit the oil/saute step.

2. I've made it without any meat and it's still delish!  If I have frozen corn, I will also throw that in.

3. I add avocado just before serving. yummy!

4. More cilantro is always best.

5. My kids love to crush corn chips in the soup.

6. I never make enough for leftovers. Must double the recipe in the future!