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White Chili

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This recipe is a big hit for many reasons and it undeniably tops our list of favorites. This White Chili mixes delicious flavor with ease, and that's only some of the reasons we love it!

Serves: 8

Cooking Time: 20 min

Ingredients
  • 2 medium onions, chopped
  • 1 tablespoon olive oil
  • 2 (4.5-ounce) cans chopped green chiles, undrained
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • Dash of ground red pepper
  • 6 cups chicken broth
  • 5 cups chopped cooked chicken breast
  • 3 (15.8-ounce) cans Great Northern beans, drained
  • Salt and pepper to taste
  • 3 cups (12 ounces) shredded Monterey Jack cheese with peppers, divided
Instructions
  1. Cook onions in oil in a Dutch oven over medium-high heat, stirring constantly, until tender.

  2. Add green chiles and next 4 ingredients; cook, stirring constantly, 2 minutes.

  3. Add chicken broth, chicken, beans, and salt and pepper to taste. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring often. Stir in 2 cups cheese; cook until cheese melts.

  4. To serve, ladle chili into individual soup bowls. Top evenly with remaining 1 cup cheese and the desired toppings such as sour cream, salsa, or chopped fresh parsley or cilantro.



Notes

Toppings: sour cream, salsa, chopped fresh parsley or cilantro

This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.

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