While we greeted trick or treaters, Aaron and I enjoyed bowls of comforting white chicken chili. I got the recipe from my mom, who got it from a former neighbor. In fact, my mom and I were reminiscing about how good this chili is when she came to visit last month. So I was pleasantly surprised when the recipe showed up in my mailbox last week. Thanks mom! I'll give you (my lazy version of) the recipe below.
White Chicken Chili
3-4 cans white beans, rinsed and drained (the original recipe calls for dried but this is the lazy version--it still tastes great!)
6 cups chicken broth
2 cloves garlic, minced
2 med. onions, chopped (divided)
1 tbsp. oil (I used olive oil)
2 4 oz. cans chopped green chilies
2 tsp. ground cumin
1 1/2 tsp. dried oregano
1/4 tsp. cloves
1/4 tsp. cayenne pepper
4 cups shredded or diced cooked chicken (I shredded a rotisserie chicken)
3 c. grated monterey jack cheese
Combine beans, chicken broth, garlic, and half of the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft (30 minutes to an hour).
In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to the bean mixture. Add chicken and continue to simmer for one hour. (I cheated and only simmered for 30 minutes. I was hungry!) Serve topped with grated cheese, and any other chili fixins you like!