White Chili

My new friend Elizabeth is the best chili-maker in the world. If fact, she actually won a chili cook-off, which in my eyes is one of the most impressive things someone can do. As I was wandering through the blogosphere I came across her winning recipe and reading the ingredients instantly made my mouth water. I had all of the ingredients except for white beans and pepper jack cheese, so I raced to two different stores to get them (Macey's was out of white beans...weird, I know). Anyway, I got to work in the kitchen and was so excited when Matt got home! He loved it and we even fed the neighbors downstairs AND took more leftovers to Matt's parents. I asked Elizabeth if I could share this recipe with the world, and she graciously said yes. So here it is in all it's glory! WHITE CHILI!



Note: I halved the recipe because there's only two of us, and there was plenty to go around. I also served it with a warm baguette.

White Chili

1-2 Tbs. olive oil

2 medium onions, chopped

1 - 4 oz can chopped green chilies

4 cloves garlic, minced

1/4 tsp cayenne pepper

2 tsp. cumin

1 1/2 tsp. oregano

4 chicken breats, cooked and shredded (I like to season the chicken with salt & pepper before I add it)

5 cups chicken broth

3 - 16 oz cans of white beans, undrained

3 cups Monterey Jack Cheese, shredded (I like to use Peppered Monterey Jack Cheese for a little extra kick)

Directions:

Saute onions, green chilies and garlic in olive oil and add spices. Combine beans, broth, and chicken with onion mixture. Stir over medium heat and gradually add the grated jack cheese. Stir until all cheese is melted and combined well with other ingredients. Heat to desired temperature.