White Chicken Chili (GF)

Serves 4-6


1 T. olive oil (or oil of choice)
1 medium onion, chopped
3 cloves garlic, crushed
1 (4 oz.) can chopped green chile peppers
2 t. ground cumin
1 t. dried oregano
1/4--1 t. ground cayenne pepper (Some like it hot! We prefer 1/4 t. in ours!)
1 (32 oz.) quart chicken broth
3 cups chopped cooked chicken breast (or chopped cooked turkey breast)
3 (15 oz.) cans white beans, drained and rinsed**  
1 c. shredded Monterey Jack cheese
1/2 c. sour cream (optional)


1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender.

2. Mix in the garlic, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes.

3. Add in the chicken broth, chicken (or turkey) and beans. Simmer 15 minutes, stirring occasionally.

4. Serve warm. Top with cheese and sour cream (if desired).


**I like to soak and cook dry beans ahead of time for this soup. Dry beans are MUCH cheaper and have less yucky "fillers" than the canned variety. After soaking overnight and cooking in the crockpot on low until tender, I freeze 3 c. of beans in Ziploc freezer bags for future meals. I typically use about 1 1/2 c. of Great Northern beans and about 1 1/2 c. kidney beans for this recipe.