I’m a chili lover from the word go. I’m not talking about the chili that a lot of my friends make and think that it’s the greatest chili in the world. They think that chili is supposed to be hot enough to melt the bottom out of the spoon, and they add enough beans to choke a horse. For me, chili has to have a good balance of seasonings, spices, and beans. This one really fits the bill for me.
This is a recipe you’ll want to be making year round, even as it starts to get warm outside. It’s probably different than what you’d expect with the label of “chili” in the title but it is amazingly delicious!
1 pound boneless skinless chicken breasts, chopped
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
2 cans (14 ounces each) chicken broth
1 can (4 ounces) chopped green chiles
2 teaspoons ground cumin
2 teaspoons dried oregano
1-1/2 teaspoons cayenne pepper
3 cans (14-1/2 ounces each) great northern beans, drained, divided
1 cup shredded Monterey Jack cheese
Sliced jalapeno pepper, optional
In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil.
Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender.
Top each serving with cheese and, if desired, jalapeno pepper.
Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Now before I end this, there is something that you should know about this incredible chili recipe. This chili has actually won 6 awards from 6 national chili cook offs. Unless you make this one at home, there is only one place in the world where you can have White Chicken Chili with this particular recipe.
That place? The Salvation Army Soup Kitchen in Virginia, MN. The chef who came up with this recipe is a regular volunteer there. I’m most thankful for good people who donate their time and always give their best.