My mom made this over Easter because she was worried that I wouldn’t have anything to eat. She thought she was going to send me home with lots of leftovers, but my family all loved it too, and it was gone by the end of the weekend. Even the kids liked it! I’ve made it once since then. It’s a bit time consuming, but well worth the time. It makes a lot of chili, and it’s great to freeze.
In a hurry? Try the Fast Version!
White Chili
Ingredients:
o 1 pound Great Northern white beans
o 2 pounds boneless, skinless chicken breast
o 2 medium onion, chopped
o 2 4oz. cans of mild chopped green chilies
o 4 garlic cloves, minced
o 2 Tbsp. olive oil
o 6 cups fat-free chicken broth
o 2 Tbsp. ground cumin
o 2 tsp. dried oregano, crushed
o 1/4 tsp. cayenne pepper
o 1/4 tsp. ground cloves
o 3 cups shredded Monterey Jack cheese
o Sour cream
o Salsa
o Fresh cilantro
- Soak beans in cold water overnight.
- In large pot, heat 1 Tbsp. olive oil over medium heat and sauté onions until translucent. Stir in garlic, chilies, cumin, oregano, cayenne pepper, and cloves and cook an additional 2-3 minutes.
- Drain beans and add to pot with chicken stock. Bring to boil and reduce heat. Simmer about 2 hours until beans are tender, stirring occasionally.
- While beans are cooking, saute chicken breast in 1 Tbsp. olive oil. Let cool, then cube.
- After 2 hours, add chicken and 1 cup of cheese to chili and stir until cheese melts. Season with salt and pepper.
- Serve with extra Monterey Jack, sour cream, salsa, and cilantro as toppings.
So I recommend the fast version. 
