white chicken chili.

photo from {eating club vancouver}.

white chicken chili serves 6.
1 lb. chicken, diced and cooked in skillet
1 T. oil
1 small onion, diced
5 tsp. garlic (i know this seems like a lot, but trust me it's not overpowering)
1-2 (7 oz.) cans green chiles
2 (15 oz.) cans Great Northern white beans
4 C. chicken broth
1 tsp. chicken bouillon
2 tsp. cumin
2 tsp. oregano
1/8 tsp. cayenne
1 C. sour cream
3 C. shredded Monterrey Jack cheese

toppings:
cilantro
tomatoes
lime
avocado
tortilla chips

1) cook chicken and set aside.  

2) in a large skillet, heat oil; add onion and garlic and saute until onion is translucent.  

3) add chicken back into skillet, along with chiles, beans, broth and spices.  simmer for 45 minutes.  

4) add in sour cream and cheese and stir until melted.  top with cilantro, fresh chopped tomatoes, a squeeze of lime, avocado slices and tortilla chips.

don't forget to lick the bowl clean!


this recipe from the book The Food Nanny Rescues Dinner, pg. 52