White Chicken Chili

With Thanksgiving coming up this week, it's always good to have ideas for that leftover turkey. Chicken or turkey both work great for this and it just gets better each time it's warmed up. I do add jalapeno's for the gang that likes more spice to their food. You can also mix up the beans. I've used pinto and white beans and occasionally thrown in a can of rinsed black beans! This freezes well, too. So double the recipe and when it is completely cool, bag it in a gallon freezer bag or freezer container to have on those nights you don't want to cook!!

White Chicken Chili

2 Tbsp Olive Oil
2 Onions
1 Tbsp minced garlic
2-3 cups cooked chicken
3 cans chicken broth
2 4-oz cans chopped green chilies
3 tsp ground cumin
2 tsp dried oregano
1/2 tsp cayenne pepper
5 cans Great Northern beans
1 cup shredded Monterrey Jack cheese
Tortilla chips

Heat the oil in a dutch oven or soup pot over medium heat. Add the onions, garlic and saute' for 10 minutes or until translucent and tender. Add chicken, chicken broth, green chilies, cayenne, oregano and cumin. Bring to a boil; reduce heat to low and add beans. Simmer at least 30 minutes before serving. Pour into bowls, add cheese and tortilla chips. Enjoy!