White Chicken Chili

Today has been super cold and snowy and just screamed, "soup for dinner!" It has been forever since I have made my White Chicken Chili and it just so happened I have all the ingredients. This is my very own recipe and I am quite proud of it. I do have to say though, if you like more of a think typical chili texture this is not for you, it is more on the soupy side. Here it is, enjoy!

Megan's White Chicken Chili

1 Tbs coconut or olive oil

1 med. onion diced

4 cloves of garlic minced

2 4oz cans of chopped green chilies

4 cups of shredded chicken, more if you want it thicker. 

2 tsp ground cumin

1 1/2 tsp oregano

1/4 tsp cayenne pepper

2 cans of great northern beans drained and rinsed, sometimes I use 3 cans

6 cups of chicken broth
1 cup grated Monterey Jack Cheese plus more for toppings

pepper

cilantro (optional)

sour cream (optional)

Heat oil in a large pot on med/high heat. Add onions and saute them until they are translucent. Add garlic, chilies, chicken, cumin, oregano, and cayenne pepper. Sautee for about 2 mins. Add beans and chicken broth. Bring to a boil, than reduce heat to simmer for about an hour or two. Add 1 cup grated cheese and stir until melted to thicken it up. season with pepper and salt if you like. Serve with cheese, sour cream, and cilantro as garnish.