Sunday, April 15, 2007

Southwestern White Chili

This is a really easy recipe to throw in when you are out all day or to start at lunch time. An easy variation from regular chili - especially if you love chicken. We like to eat it with big buns or corn muffins.

Prep: 20 minutes
Cook: Low 7 Hrs, High 3 1/2 Hrs
Makes: 8 servings
Crockpot: 3 1/2 - 6 quart (approx 3 1/2 - 6 liters) I hate conversion!

1 cup- chopped onion
4 cloves garlic, minced
2 tsp- ground cumin
1 tsp- dried oregano, crushed
1/4 tsp- ground red pepper (cayenne)
3-15 1/2 oz (460 ml) great northern beans, drained & rinsed
2- 4 oz (120 ml) cans diced green chile peppers
4 cups- chicken broth
3 cups- chopped, cooked chicken (I use 1 lbs of ground turkey-it is easier)
2 cups- shredded monterey jack cheese
sour cream (optional)

In crockpot, combine all items EXCEPT for cheese & sour cream. Stir to combine.

Cover and cook on low for 7 hours or high for 3 1/2 hours. Stir in the cheese until melted.

Ladel the chili into bowls and top with sour cream and sprinkle extra chile peppers if desired.