White Chicken Chili

Years ago, when I was assistant manager for a humane society I volunteered for the county Chamber of Commerce.  One of our events that we tried was a Winterfest. One of the events at Winterfest was a Chili Cookoff that was held at our church. A local restaurant belonging to members of our church supplied White Chicken Chili. I had never had this before and tweaked recipes to try to get close to that delicious chili. This take is the closest I have had so far.

White Chicken Chili

Ingredients:

        1 lb Boneless Skinless Chicken Breasts, chopped
        1 med Onion, chopped
        1 Tbs Olive Oil
        2 Garlic Cloves, minced
        2 cans (14 oz each) Chicken Broth
        1 can (4 oz) Chopped Green Chiles
        2 tsps Ground Cumin
        2 tsps Dried Oregano
        1 1/2 tsps Cayenne Pepper
        3 cans (14-1/2 oz each) Great Northern Beans, drained and divided
        1 cup Monterey Jack Cheese, shredded
        Sliced Jalapeno Pepper, optional

Directions:

1. Place chicken, onion and garlic in a CrockPot. 
2. Stir in the broth, chiles, cumin, oregano and cayenne.
3. With a potato masher, mash 1 can of beans until smooth. Add to crockpot. 
4. Add remaining beans to crockpot.
5. Cook on high for 4 hours or 8 hours on low.
6. Top each serving with Monterey Jack and Jalapeno Pepper (if desired).
7. Serve with Corn Muffins.

                          Enjoy!

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