Featured Member Recipe – White Chicken Chili

White Chicken Chili
Makes several servings

4 pieces chicken breast cooked and cut up into bite size pieces (I boiled them in water until cooked through so they would stay moist then cut them up)
1 white onion
1 can 4 oz green chiles (if you like heat, also add 1 can chopped jalapeños – if not, leave them out)
3 cloves of garlic
generous hand full of fresh cilantro leaves
2 tsp ground cumin
1/2 tsp ground cayenne pepper (adjust according to taste…less if you don’t like heat)
5 – 6 cups of chicken broth (1 large can or 3 small cans)
3 cans 15oz great northern white beans – drained
1 can of corn
1 1/2 cups shredded cheese (I used colby jack…but any mild cheese would be fine)

1. Throw the onion, garlic, peppers, cilantro, cumin and cayenne pepper in the food processor. Pulse to finely chop. Throw it in the bottom of your soup pan with a little bit of olive oil and saute for a couple of minutes.

2. Take 1 can of the white beans and puree in the food processor until smooth. Add to the soup pan (this will thicken the soup base). Slowly add the chicken broth. Add the chicken chunks, can of corn (drained), and other 2 cans of beans. Simmer for 20 minutes. After the chili is done, add a cup of shredded cheese and stir until melted. Reserve the other 1/2 cup for garnish. A dollop of sour cream would also be nice on top of each bowl.

Recipe provided by Michelle, a member of our Blissfully Domestic Living social network on Ning.