It's Tried. It's true. It Never gets old. WHITE CHICKEN CHILI

It's tried.  It's true. ( except for the non chicken eater around these parts)  It never gets old.  May I introduce to you . . . . WHITE CHICKEN CHILI

this at times is confused for a bit of a soup.  Thicken it up if you need to with flour and water.   Serve hot with tortilla chips, a lot of shredded cheese, sour cream, cilantro and avocado and all will be happy.


This recipe comes from my friend Jenny Soulier, way back when we were in the Boston Ward.  We still love it and make it often.




1lb dry white beans - soak overnight ( I just use 2 -3 cans that have been rinsed)
2 lbs Chicken thighs
1 Tbsp olive oil
2 small onions choped
4 cloves garlic, minced
2  4oz can of green chilis
2 tsps cumin
1 1/2 tsp dried oregano
1/4 tsp cayenne pepper ( I don't always use)
6 Cups chicken broth
1 cup shredded Monterey Jack cheese





Sautee onions in the olive oil until soft.   Then add in all of the spices and cook for a few minutes.

Add the chicken broth and everything.  Bring to a boil and then let simmer for several hours.

At the end as you are getting ready to serve add the Monterey Jack cheese - this will also thicken things up.

Serve with tortilla chips, sour cream, cilantro, salsa, chunks of avocado, and a lot more cheese.