White Chicken Chili

Here's what you need to make this deliciousness...

Ingredients:

-Extra Virgin Olive Oil (1 tbs.)

-One Large Onion

-Diced Green Chilies (Check the label for Mild/Medium/Fire Roasted!!!!)

-Ground Cumin (1 tbs.)

-Great Northern White Beans (2 cans)

-Chicken Broth (2 cans)

-Chicken (1.5 lbs. or so – depends on how many people you are feeding)

-Monterrey Jack or Pepper Jack Cheese (One bag of shredded or one brick… Depending on which cheese you buy!) (Pepper Jack definitely gives it a kick)

-Sour Cream (garnish)

-Good dipping or dunking bread (I usually buy French)

Directions:

-Boil the chicken for 15 minutes, then shred/rip it

-Sautee (until clear) the diced onion in a pan with EVOO on low

-When clear (or when you tired of waiting, like me), add chilies and cumin.  Let heat/sit for 2 minutes

-Add the white beans (undrained) and chicken broth. Bring to a boil.

-Add the shredded chicken and the cheese.  Heat/stir until the cheese has melted.

-Viola!

-I usually dish up a hearty spoonful of sour cream into each bowl to make it a little thicker 

I wish I could take credit for coming up with this, but I got it from a college teammate of mine, Ashley.  And I thank her :)

Take Luck,

LP