Many thanks to Jessica of Turkey Cookies for hosting an autumn soup swap. I took her queue a few weeks ago to start making big batches of soup and freezing for work lunches and it's worked out great for us so far. It's so nice to have the variety each day rather than eating leftovers of one type of soup for an entire week! And it's nice to not have to think about what's for lunch (or dinner) during the week now that we're so busy in the evenings and running around to different events and classes.
I first sampled this recipe three years ago at my friend, Linda's, annual chili party. I'd never tried white chili before and I officially became addicted to this stuff. The recipe is super easy to make and can feed Jon and I for about a week. I'm sure it makes at least 12 servings.
47.6 oz.Great Northern White Beans (undrained)
6 cooked/chopped chicken breast
1 extra large onion chopped
4 garlic cloves minced
8oz can green chilis
2 tsp ground cumin
2 tsp dried oregano
1 tsp cayenne pepper
6 cups chicken broth (1 large can)
1 block Monterrey Jack cheese
1. Boil chicken breast until cooked. Cut into bite-sized pieces
2. Saute onion, garlic, chilis, cumin, oregano, cayenne pepper for 15 minutes.
3. In large stock pot, add beans and chicken broth. Bring to a boil and add sauteed ingredients.
4. Add Monterrey Jack cheese to boiling soup before serving. Take off burner so cheese doesn't burn on bottom. Be careful of burning if you reheat the chili.
And, here are a couple other chili recipes that we've been enjoying around our house, thanks to Rachael Ray: