White Chicken Chili
butter or oil
you can use leftover roast chicken as well, but it will ‘shred’
large white onion
minced (or 1 tsp dried minced garlic or garlic powder)
or more depending on how thick/thin you like your chili
chopped and seeds removed
chopped and seeds removed (depending on ripeness they vary from mild to spicy)
cooked cannellini beans
or white northern
monterey jack cheese
optional: red pepper flakes
for added spice if the jalapenos don’t give it enough kick! sour cream, and salsa
Pour the oil into a hot pan and cook chicken until done. (drain if it gets really greasy)
Add onions and cook over medium until onions become tender. Add the garlic and and peppers, simmer for an additional minute.
Add in the chicken, broth, beans and additional seasonings, simmering for at least 20 minutes. Taste and add red pepper flakes if needed.
Stir in about 8 ounces of the shredded cheese, simmer for another 15 minutes or so, stirring occasionally.
Top with the rest of the cheese, sour cream, or salsa and serve.
This recipe is easily doubled and can be made in the crockpot and left to simmer all day as well. (though leave out the cheese until the last 15 minutes of cooking)
Recipe from NaturalFertilityandWellness.com