White Chicken Chili
Ready In: 30 mins
Serves: 6-8
Ingredients
- 4 cups chicken, cooked rotisserie
- 15 1⁄2-31 ounces great northern beans, cooked (1 - 2 cans)
- 6 cups chicken broth
- 2 -3 cups monterey jack cheese
- 2 cups sour cream
- 1 large onion, coarsely chopped
- 4 ounces green chilies, diced (canned)
- 1 chicken bouillon cube
- 2 teaspoons oregano, crushed
- 1⁄2 teaspoon cayenne pepper
- 2 teaspoons garlic powder
- 3 teaspoons ground cumin
Directions
- Cook onion in small amount of water in a large Dutch oven/stock pot (I'll be using some olive oil instead of water here).
- Add remaining ingredients and spices.
- Bring to a boil, reduce heat to low & simmer to allow flavors to blend (watch carefully for sticking/scorching if you add all that cheese to the pot). Will be ready once simmered for 15 minutes.
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