Serves 8 to 12
3 15-oz cans assorted white beans, rinsed and drained
1 Tbs olive oil
2 medium onions, chopped
2 tsp ground cumin
1 ½ tsp dried oregano
Dash of ground red pepper
2 4½-oz cans chopped green chilis, undrained
4 garlic cloves, minced
6 cups chicken broth
5 cups chopped cooked chicken breast or rotisserie chicken (approx. 1½ lbs)
3 cups (12 oz) shredded Monterey Jack cheese, divided
½ tsp salt
½ tsp pepper
¾ cup sour cream
¾ cup salsa
Chopped fresh parsley, optional
Heat oil in Dutch oven over medium-high heat. Add onions; sauté until tender. Add cumin and next 4 ingredients; sauté 2 minutes. Add beans and chicken broth; bring to a boil. Cover, reduce heat, and simmer 20 to 30 minutes, stirring occasionally. Add chicken, 1 cup cheese, salt and pepper; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes, stirring frequently.
Spoon chili into bowls; top with remaining cheese, sour cream and salsa. Garnish with parsley, if desired.
Enjoy!
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