White chili

White Chili

Sautée:

1 medium white onion, chopped

1 Tbs. olive oil

4 cloves minced garlic

In Crock-pot, combine:

Sautéed onions

48 oz. can Great Northern Beans

1 4 oz. can chopped or diced mild green chilies

2 tsp ground cumin

1 ½ tsp dried oregano

¼ tsp cayenne pepper

6 cups chicken broth (We use Pacific Organic Free Range Chicken Broth)

5 large chicken breasts

3 cups grated Monterey Jack cheese

Cook for three hours on low heat, remove chicken, shred into small pieces and return to crock-pot. Cook for one more hour. Add cheese the last half hour for thicker chili.

To serve:

Lay corn tortilla chips in bowl, and then chili over chips. Top with Monterey Jack cheese, avocados, tomatoes, cilantro, and lime juice. If you don't care if the chili stays white, use your favorite salsa too.

Note: To make this dish in a hurry, use 2-3 cans of chicken breast meat. Do not drain. Break up the meat before adding to the pan. Heat the chili on the stove top on medium heat. It can be ready in an hour since all of the ingredients are cooked already.