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The Blue Owl's White Chili




Source of Recipe


The Blue Owl


List of Ingredients




4 1/2 to 5 pounds boneless skin-on chicken breasts
1 tablespoon olive oil
2 medium onions, chopped
4 cloves garlic, minced
2 (4-ounce) cans chopped mild green chiles, undrained
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano, crumbled
1/4 teaspoon ground red (cayenne) pepper
3 (15- to 16-ounce) cans great Northern beans, undrained
6 cups chicken stock or canned broth
3 cups (12 ounces) grated Monterey Jack cheese
Salt
Ground black pepper
Sour cream, for optional garnish

Recipe



Place chicken in a large, heavy saucepan. Add cold water to cover; bring to a
simmer. Cook until just tender, about 15 minutes. Drain and let cool. Remove
skin. Cut chicken into cubes.

Add oil to the same pot; place over medium-high heat. When oil is hot, add
onions; saute until translucent, about 10 minutes. Stir in garlic, then chiles,
cumin, oregano and cayenne; saute 2 minutes.

Add beans and their liquid and stock; bring to a boil. Reduce heat; add chicken
and cheese. Stir until cheese melts. Season to taste with salt and pepper. Ladle
chili into bowls. Garnish with sour cream.