Blue Owl White Chili

This recipe is from the Blue Owl Restaurant & Bakery in historic Kimmswick, MO, an excellent homestyle restaurant. Simple to make & very delicious.

• Ready In: 50 mins
• Serves: 12-14

Ingredients

• 1  tablespoon olive oil
• 2  medium onions, chopped
• 4  garlic cloves, minced
• 2 (4 ounce) cans  chopped mild green chilies
• 2  teaspoons ground cumin
• 1 1⁄2 teaspoons dried oregano, crumbled
• 1⁄4 teaspoon cayenne pepper
• 3 (16 ounce) cans great northern beans, undrained
• 6  cups  chicken stock or 6  cups canned chicken broth
• 4  cups  chopped  cooked chicken, to taste
• 3  cups  grated monterey jack cheese (about 12 oz.)

Directions

1. Heat oil in large pot over medium high heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes. Add undrained beans and stock and bring to a boil. Reduce heat and add chicken and cheese to chili and stir until cheese melts. Season to taste with salt and pepper and ladle into bowls. FOR FREEZING: Pour soup into a rigid container (or freezer bag), label and freeze. To reheat, thaw in refrigerator overnight or simply put frozen soup into a largepot and gently heat, with lid on and stirring often, till heated through.