Tried and True Tailgate Worthy White Chicken Chili Recipe lesleycelliott

• 1 pound dried white beans (such as Great Northern), rinsed
• 6 cups chicken broth
• 2-3 tbsp olive oil
• 2 medium brown onions, chopped
• 8 cloves of garlic, minced
• 1 can (7 oz) roasted whole green chiles, drained, seeded, and chopped
• 4 tsp ground cumin
• 2 tsp dried oregano
• 2-3 large boneless skinless chicken breasts, cooked and cut into cubes
• 1 C sour cream
• 1 C shredded Monterey jack cheese
• salt and pepper

1. In a large stock pot, combine the beans and the chicken broth.
2. Bring to a boil and reduce to a very low simmer and cook the beans until extremely tender, covered, about 1 1/2 hours.
3. Meanwhile, in a large saute pan, heat up the olive oil over medium heat and add your onions with some salt and pepper and sweat them for about 10 minutes or until they look slightly translucent and are soft.
4. Add the garlic, cumin, oregano, and chiles to the onions and cook for about 5 minutes until all of the ingredients are mixed together well.
5. Add the cooked chicken to the onion mixture and continue to stir to combine all of the ingredients, about 1 minute.
6. Remove from heat.
7. (This part can be done while waiting for the beans to fully cook.)
8. When the beans are ready, add the onion-chicken mixture to the beans with the sour cream and cheese (chili will look extremely thick before adding cheese and sour cream do not add any more liquid as the sour cream will then out the chili on its own).
9. Bring chili to a boil and reduce to a simmer for about 30 minutes, stirring occasionally.
10. Season to taste with salt and pepper.

white beans, chicken broth, olive oil, brown onions, garlic, green chiles, ground cumin, oregano, chicken breasts, sour cream, shredded monterey jack cheese, salt

Taken from www.chowhound.com/recipes/true-tailgate-worthy-white-chicken-chili-30055 (may not work)