Our Favorite White Chili

 

 

My favorite version:  when I use oregano and onion and garlic fresh from the garden, home-cooked beans, and pasture-fed chicken roasted at home.

Football Soup – White Chili

  •  1 T Olive oil
  • 4 Garlic cloves, minced
  • 2 t ground cumin
  • ¼ t cayenne pepper
  • 1 medium onions, chopped
  • 2 – 4 oz cans chopped green chilies
  • 1 ½ t dry oregano, crumbled
  • 6 c chicken broth
  • 3 – 16 oz cans great northern beans, undrained
  • 4 c cooked chicken, chopped or cubed
  • 3 c grated Monterey jack cheese
  1. Heat the oil in a large pot on medium high; add onions and sauté for 10 minutes.
  2. Stir in the garlic, chilies, cumin, oregano, and cayenne and sauté for 2 minutes.
  3. Add the beans and chicken stock and bring to a boil.
  4. Reduce heat.
  5. Add the cooked chicken and cheese and stir until the cheese melts.

 

Enjoy!

 

This soup freezes quite well!  Simply thaw it in the refrigerator overnight and reheat when ready to serve.

Dreamin’

 

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