In honor of the excellent Sara formerly Smoot, who recently nuptialized to my great happiness. To you, your new husband, and your great chili!
White Bean Chili
1 lg onion
3 cans chicken broth
3 cups of chicken (I used two frozen chicken
breast; I have no idea how many cups it is)
2 t. oregano (or more--to taste)
4 t. cumin
1 t. cayenne pepper
6-8 cloves garlic or 1.5 t. garlic
powder
1 7-oz. can diced green chilies
3 cans white beans
1 cup sour cream (or greek yogurt, of course)
3 cups grated monterey jack cheese (or meltable cheese of your choice, preferably white)
Cook chicken, onion, spices, and broth on high
for 3-4 hours (in a crockpot). Shread chicken, and add the rest-- chilies,
beans, sour cream, and cheese. Cook for another 45 mins, and it is
done!
I've also had a lot of success making this on the stove, with varying proportions of things (e.g., much less cheese) and a lot of guessing, in less than an hour (with pre-cooked chicken, I think, like rotisserie). SO so good. Really good. Feel free to season to taste, but do NOT omit the sour cream/greek yogurt. For whatever reason, that's the kicker. I often serve it with fresh cilantro and fresh tomatoes. Tonight I served it over rice. So good.
