Jason's White Chicken Chili

Chansy's Note:

A guy brought this to work, and I hounded him until he gave me the recipe. So Good!!!

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 3 garlic cloves, crushed
• 8 -10 sliced jalapeno peppers, from the jar chopped less for heat (or more)
• 1 (4 ounce) can chopped green chili peppers
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground cayenne pepper
• 2 (14 1/2 ounce) cans chicken broth
• 3 cups chopped cooked chicken breasts
• 3 (15 ounce) cans white beans, navy beans are softer and make it thicker
• 1 cup shredded monterey jack cheese

Directions:

1. Heat the oil in a large saucepan over medium heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Bring to a boil. Turn down heat and simmer 15 minutes, stirring occasionally.
2. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm. (I usually put the cheese into each bowl individually, not into the pot).

Reviews

[QueenJellyBean]

Fantastic!

[Sharon Leigh]

Great chili !!! I made a huge pot of this for the Super Bowl on 2/6/11, sort of doubling the recipe (exceptions below). Many compliments, three people asked for the recipe, and not a drop was left.

Poached 4 very large bone-in split chicken breast halves the night before (removed skin first), which yielded 7 cups of cut-up chicken, and then followed Jason's instructions using the following amounts:

1 very large white onion, chopped
7 garlic cloves, crushed
About 18 sliced mild jalapeno peppers from a jar, chopped
2 4-oz. cans chopped green chili peppers
4 t. cumin
2 t. oregano
1 t. cayenne pepper
Between 2 and 3 cans chicken broth (start with 2 and add more for a less thick chili).
7 cups chopped cooked chicken breasts
3 15-oz cans white Northern beans, drained and rinsed.
I also added 4 T. lime juice (from fresh limes).

Garnishes: sour cream and shredded Monterey Jack or Cheddar/Jack cheese.

The only ingredients I didn't double were the beans, broth and cayenne. This was a beany chili even with only 3 cans, and fewer beans means less broth is needed for a thick chili. (Next time I may try 1 can Rotel tomatoes in place of the 2 small cans of green chilis.)