White Chicken Chili Recipe:
I received this recipe from someone else. I made one slight modification to mine to lessen the calories. Instead of mixing in a bad of shredded cheese, I just omit that step and top with cheese as needed.
2 lbs. Boneless Chicken 1 t ground red cayenne pepper
2 Medium onions- diced 2 4-oz cans diced green chiles
2 T olive oil 3 cans great northern white beans- undrained
1 T minced garlic 1 32-oz carton chicken stock/broth/bone broth
1 T ground cumin 2 8-oz bags shredded Monterey Jack Cheese
Put chicken in large skillet- add water just to cover and bring to a boil. Simmer for about 20 minutes (until no pink shows). Remove chicken and when cool enough to handle, cut into bite size pieces.
In soup pot, saute onions in olive oil for about 10 minutes. Add garlic, cumin, cayenne pepper and green chiles. Mix that well for a couple minutes then add chicken, beans and chicken broth. Bring to a oil. Add one bag of shredded cheese and simmer for about 15-20 minutes. - this is the step I omit.
Serving suggestions: Top with other bad of cheese and tortilla strips (in salad dressing aisle by croutons).