Eat: White Chicken Chili

I shared this photo on instagram a few weeks ago and have had quite a few requests for the recipe since then so, because I always deliver, I bring you today's blog post. It's also a great recipe to make on the weekend because it can be a little time-consuming. Although it doesn't require a lot of "hands-on" time, it does take awhile from start to finish. But just from our one time making this recipe we probably got at least 6 meals out of it (for the 2 of us) so it's definitely worth the time. And believe me, we're big eaters so it yields a pretty good-sized batch.

Plus, pre-cooking on the weekend can be kind of fun anyway - if you've got tunes (see below) and wine. Always wine.

So click that play arrow, get your jam on, and take on the world.

Ingredients:

1 lb. dried great norther or navy beans, rinsed

6 c. chicken broth

1 tsp. chicken stock base

2 onions, finely chopped

1 Tbsp. vegetable oil

6-8 cloves garlic, minced

2, 4-oz. cans diced fire-roasted green chilies

2-3 tsp. cumin

2 tsp. dried Mexican oregano

1 tsp. cayenne pepper

4 c. cooked, shredded chicken

1 c. sour cream

3 c. shredded monterey jack cheese

salt + pepper, to taste

Optional garnishes: chopped green onions, fresh cilantro leaves, lime wedges, diced tomatoes, chopped Serrano chilies

Cooking Instructions:

1. Rinse beans and combine with the broth and stock base in a large stockpot. 

Simmer, covered, until beans are tender (about 2 hours).

2. Saute onions in oil until golden in color; add garlic and cook for 1 minute. Drain the chilies and add to the onion mixture along with the cumin, oregano, and cayenne. Mix well.

3. Add onion mixture and chicken to the stockpot. Simmer 20-30 minutes until the beans are soft. Salt and pepper to taste. Add sour cream and monterey jack cheese; continue cooking until cheese melts. Serve with optional garnishes.

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Linking up with Whitney for #backthatazzupfriday!

Use the "Pin It" button below to save this recipe to your food board on Pinterest! Anyone else feel like all you "pin" is food?