July 23, 2020

White Chicken Chili

1 lb Boneless, Skinless Chicken Breasts, chopped
1 medium Onion, chopped
1 tbsp Olive Oil
2 Garlic Cloves, minced
28 oz Chicken Broth
4 oz Chopped Green Chiles
2 tsp Ground Cumin
2 tsp Dried Oregano
1-1/2 tsp Cayenne Pepper
43.5 oz Great Northern Beans, drained, divided
1 c Shredded Monterrey Jack Cheese
Sliced Jalapeno, optional
In Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in broth, chiles, cumin, oregano, and cayenne; bring to a boil. Reduce heat to low. With potato masher, mash 1 can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer 20-30 minutes or until chicken is no longer pink and onion is tender. Top each serving with cheese and jalapeno. Freeze cooled chili in freezer containers. To use, partially thaw in fridge overnight. Heat through in saucepan, stirring occasionally; add broth or water if needed.