Colorado White Chili

• 1 tablespoon cooking oil
• 1 medium onion (1/2 cup) chopped
• 4 large cloves garlic, minced
• 1 (4.5 ounce) can diced green chilis (mild or hot)
• 1 tablespoon cumin (powder or seed)
• 2 teaspoons oregano
• 1/2 teaspoon ground red pepper
• 1/4 teaspoon ground cloves
• 1 (15.5 ounce) can great northern beans (do not drain)
• 1 (15.5 ounce) can sweet corn (or frozen)
• 2 cups cooked chicken, chopped
• 5 cups chicken broth
• Shredded Monterrey jack cheese (used on reheating day)
• Sour cream (used on reheating day)
• Tortilla chips (used on reheating day)

1. Freezing Day
2. In a large pan (or dutch oven), combine oil, onion, garlic, and green chilis. Saute until tender, but do not brown. Stir in spices, beans, corn, chopped chicken, and chicken broth. Cook and stir until heated through. Adjust seasonings to taste. Cool chili completely. Freeze in freezer bags.
3. Reheating Instructions
4. thaw completely. Simmer until heated through. Serve in bowls with cheese, sour cream, and tortilla chips. For extra "kick" garnish with jalapeno slices.

cooking oil, onion, garlic, green chilis, cumin, oregano, ground red pepper, ground cloves, great northern beans, sweet corn, chicken, chicken broth, cheese, sour cream, tortilla chips

Taken from www.epicurious.com/recipes/member/views/colorado-white-chili-52987281 (may not work)