Pic courtesy of Google ImagesWe had a pot luck luncheon in my ward a couple weeks ago and one of the dishes there was this chili. The girl that made it said that her aunt makes it and wins all sorts of cook-offs with it. So, I asked for the recipe and gave it a whirl last night. And, it did not disappoint. It was so yummy and I loved the change up from regular, old tortilla soup. Just FYI, I had to change the recipe up a bit b/c she used dry beans and cooked it over the stove, but it still came out just as scrumptious!
Chili Blanco
adapted from Laura Shelley
3 cans Great Northern Beans
1 onion, diced
1 24-oz can chicken broth
2-3 small chicken breasts (I used frozen. If you use thawed ones, be sure to add more chicken broth)
1 (7 oz.) can chopped green chilies
4 cloves of garlic, minced
2 T dried oregano
3 tsp. ground cumin
1 tsp. cayenne pepper
1 cup sour cream
2 cups shredded Monterey Jack Cheese
Put all ingredients in crockpot , except for the sour cream and cheese. Cook on low for 6 hours or high for 4 hours. Add cheese and stir until all incorporated. Serve with chips, if desired. (You don't need to garnish with any more cheese or sour cream as there's already plenty!)
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