Saturday, October 04, 2014

White Bean Chili

It's time.  I've searched through my email for "white bean chili sara" long enough.  This recipe belongs on this blog.

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.