From: The Christensen Family
Yields: About 6-8 servings
Time: About 90 minutes
2-3 chicken breasts
1 T. Olive oil
1 small onion, chopped
1 (4oz.) can diced green chilies (I like mild)
1 T. cumin
1 T. oregano
¼ t. cayenne pepper
2 cans (16oz.) white beans (navy or great northerns are fine)
7 C. water
4 chicken bullion cubes
2 C. shredded monterey jack cheese
In a large pan or stock pot, boil chicken breasts in about 10 cups water until cooked, about 20-30 minutes. Shred or chop chicken, set aside. Reduce the water in pan to 7 cups and reserve in pan for later.
In a medium frying pan saute onion in oil until onions turn translucent. Add green chilis and spices and sauté an additional 2 minutes.
Bring the reserved water in your stock pot to a simmer and then dissolve the chicken bullion cubes. Add the onion mixture and chopped chicken. Put beans into a colander and drain and rinse with cold water. Add beans to soup. Bring to a boil then reduce heat to med-low and cook for about 30 min or longer, stirring occasionally. When ready to serve, turn the heat up to med-high and add cheese in small increments, stirring after each addition until melted.
Cooking tip: This is a fairly mild chili, if you like your chili hotter, just add extra cayenne pepper or use medium or hot green chilies instead of mild. Enjoy.