Even though we are in mid-May and the weather should be starting to break, it has been extremely chilly for the past few weeks. You would expect to be smelling barbecued steaks or ribs, but instead, it has been too cold.
I had a taste for chili and thought I would try something different. We had White Chicken Chili a few years ago when our friend, Linda, made it for us. Unfortunately, I could not find her recipe. I tried this recipe I found and both Kevin and I couldn’t get enough of it.
White Chicken Chili
1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 4-ounce can diced jalapeno peppers
1 4-ounce can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 14.5-ounce cans chicken broth
3 cups chopped cooked chicken breast
2 15-ounce cans white beans
1 15-ounce can light kidney beans
1 cup shredded Monterey Jack cheese
1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender.
2. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes.
3. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
4. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.