Hope everyone had a great weekend! My weekend was good--busy but good! A bit of relaxation, some work-work, and some cooking. We have a bunch of family coming to stay with us at the end of the month, so I'm trying to get ahead by cooking a few things in advance. This weekend I made chicken pie (I'll post that recipe later) and white chicken chili.
Unfortunately, I have no photos of it to share with you (it's in the freezer currently), but it was pretty tasty and really easy. It's also pretty kid-friendly--it has great flavor, but it's not too spicy.
White Chicken Chili
3 (16oz) cans of great northern white beans
2 (4oz) cans of chopped mild green chilies
4 cups chopped cooked chicken breast (or you can cheat like I did and shred a store-bought rotisserie chicken)
3 cups shredded Monterey Jack cheese
1 1/2 teaspoons dried oregano
1 tablespoon olive oil
2 medium onions, finely diced
4 minced garlic clothes (or you can put your big girl panties on and use about 8 cloves)
1/4 teaspoon cayenne pepper
6 cups chicken broth
Heat the oil in a large pot and saute the garlic and onions until cooked through.
Add chilies, oregano and cayenne and saute 2 minutes.
Add undrained beans and chicken broth, then bring to a boil.
Reduce heat and add chicken and cheese.
Season with salt and pepper.
Serve with sour cream and mild green salsa if you want a little more heat.