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Chris’ White Chicken Chili
Chris’ White Chicken Chili

Chris’ White Chicken Chili

3 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
4 boneless skinless chicken breasts
1 Tbsp vegetable oil or olive oil
1 small onion, chopped
4 cloves (2 Tbsp.) crushed garlic
3 cans great northern white beans
3 cans chicken broth
3 cans Ro*Tel tomatoes (with or without peppers)
3 Tbsp chopped fresh basil (1 Tbsp. dried basil)
1 Tbsp oregano
1 tsp cayenne pepper
1 tsp salt
1 tsp ground black pepper
1 cup sour cream
4 cups shredded Monterey Jack cheese (1 lb. or 16 oz.)
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Let's Make It
Brown chicken breasts using oil in soup pot or large skillet. Shred the chicken and set aside (do not rinse pot or pan). Use same pot or skillet and sauté chopped onion and garlic for 4-5 minutes.
In large pot, add great northern white beans, chicken broth, Ro*Tel, basil, oregano, cayenne pepper, salt, black pepper, sautéed onions and garlic, and shredded chicken. Bring to a boil, than turn heat to low and simmer for 2 ½ to 3 hours stirring occasionally.
A half-hour before serving, stir in sour cream and Monterey Jack cheese (continue to simmer stirring occasionally). Chili will be rather thick, and is great with a spoon (even fork) or as a dip. Serve with tortillas or tortilla chips.
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