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Chicken Chili: Submitted by: Robert Losee | Date Added: 1 Nov 2011
Listed in: Soups, Stews, and Chowders

48 oz of canned Great Northern white beans
4 cups chopped cooked chicken breasts
1 Tablespoon olive oil
2 medium onions, chopped
4 cloves garlic, minced
8 oz chopped green chilies
2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
teaspoon cayenne pepper
6 cups chicken stock or canned broth
3 cups Monterey Jack cheese (about 12 oz), grated
salt & pepper to taste
sour cream

Cooking Instructions

1) Saute onions in the olive oil in a heavy large saucepan until translucent, about 10 minutes.

2) Stir in garlic, then chilies, cumin, oregano, and cayenne and saute for an additional 2 minutes.

3) Add undrained beans and stock and bring to boil. Reduce heat and add chicken and cheese to chili and stir until cheese melts. Season with salt and pepper to taste. Ladle into bowls and garnish with sour cream as desired.

Have some chipotle flavored Cholula on hand to put a couple splashes into the chili.

Based on Meredith's Chicken Chili recipe (paper).

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