Recipe: White Chicken Chili

It's hard to believe it's October already, but fall is definitely in the air - and you know what that means! Chili!  :-)  Fall is my favorite time of year for cooking - with tons of fresh ingredients still coming in from the garden, and cool fall nights perfect for hearty soups and stews.  It's the best of all worlds, when it comes to cooking up good food!

This recipe is a great one for a cool fall evening - packed with tasty flavors of spices and chilies, along with chicken and white beans to satisfy your hunger. You can also cook dry white beans for this instead of using canned - soak 2 cups white beans overnight in cold water, drain, rinse, and cook for about 45 minutes before adding to the rest of the ingredients.

White Chicken Chili

Ingredients:

2 tablespoons extra virgin olive oil
1 large onion, finely chopped
3 garlic cloves, finely minced
2 teaspoon cumin
1/4 teaspoon cayenne pepper
salt and freshly ground black pepper, to taste
1 can green chilies, drained and minced
4 cans white beans
4 cups chicken broth
2 cups cooked chicken meat, shredded
1 cup shredded Monterey Jack cheese

Directions:

• Add olive oil, onion and garlic to large, unheated soup pot or dutch oven. Turn to medium heat and sauté onion and garlic until soft (about 10 - 15 minutes).
• Add cumin, cayenne, salt and pepper and stir well. Add green chilies, chicken broth, shredded chicken, and 2.5 cans of beans, rinsed and drained. Simmer uncovered 15 minutes.
• Meanwhile, puree remaining 1.5 cans of rinsed and drained beans in blender or food processor, along with 1/2 cup of water or chicken broth. 
• Add to soup to thicken. Simmer 5 more minutes. 
• Remove from heat and stir in cheese until melted. 
• Serve warm with crusty french bread.