[typography font=”Myriad Pro” size=”24″ size_format=”px” color=”#990000″]White Chicken Chili[/typography]

White Chicken Chili can be prepared in under an hour, including cooking time – a perfect supper choice after a long busy day.

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, finely minced
• 2 teaspoon cumin
• ¼ teaspoon cayenne pepper
• Salt and freshly-ground black pepper, to taste
• 1 can Ortega™ diced green chills, drained
• 4 cans white beans, un-drained
• 4 cups chicken broth
• 2 cups roasted chicken meat, removed from bones and shredded
• 1 cup shredded Monterey Jack Cheese

DIRECTIONS

1. Heat olive oil over medium heat in a large soup pot or Dutch oven.
2. Add onion and garlic – sauté slowly until soft (about 8 to 10 minutes).
3. Add cumin, cayenne, salt and pepper – stir well.
4. Add green chills, chicken broth, shredded chicken, and 2½ cans of beans.
5. Simmer uncovered 15 minutes.
6. Place remaining 1½ cans of un-drained beans in blender or food processor to puree.
7. Add to soup to thicken.
8. Simmer 5 more minutes.
9. Remove from heat and stir in cheese until melted.
10. Serve warm with warn, buttered crusty French bread.

NOTE: Watching your sodium intake? Drain and rinse beans thoroughly. Replace discarded liquid with an equal amount of water. Another option is to not add additional salt to the recipe.

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