Chili Blanco

Servings: 4

Author: Laura S. Kirkley

Ingredients:

• 1 tablespoon, butter
• 2 medium/large, onions – chopped
• 8 cloves, garlic – minced
• 1 7 oz can, green chiles – diced, with liquid or oven roasted (see Colorado Green Chili)
• 2 15 oz cans, northern white beans – with liquid
• 2 14 oz cans, chicken broth
• 2 teaspoons, oregano leaves
• 4 teaspoons, cumin powder
• 1 teaspoon, cayenne pepper
• 4 cups, chicken – hand-shredded
• 1 cup, sour cream
• 3 cups, Monterey Jack cheese – shredded
• Garnishes
• sour cream
• green onion – chopped include green tops
• cilantro – chopped
• tomatoes – chopped

Directions;

Saute onions in butter until tender

Add garlic and continue to saute for 30 seconds to 1 minute

Add green chilies with liquid and continue to saute for 30 seconds to 1 minute

Add Northern White Beans and Chicken Broth, bring to simmer

Add oregano leaves, cumin powder, and cayenne pepper, bring to simmer

Add chicken and once again bring to a simmer

Simmer for 30 minutes

Add sour cream and Monterey Jack cheese

Heat until cheese melts

Garnish with sour cream, green onions, cilantro and chopped tomatoes