White Chicken Chili

White Chicken Chili

(Recipe from Sharon Mueller)

INGREDIENTS:

1 1/2 lb (3C) dry navy beans (Cook according to package)

3 large chicken breasts (slightly defrosted and cut into bite size pieces)

1 lg onion (diced)

2-3 cans diced green chiles

1-2 T butter

1 T olive oil

fresh ground black pepper

cumin

garlic salt

5-7 garlic cloves (minced)

2-3 C chicken broth

2-3 T chicken soup base (can use chicken bouillon instead)

1 cup Cilantro (rinsed and chopped)

1/4-1/2 t cumin 

2-3 C salsa verde ....La Victoria or Herdez

1-16 oz container sour cream

3 C grated pepper jack cheese 

Optional:

tortilla chips

more fresh cilantro

diced jalapeños 

fresh lime juice

Directions:

In a large skillet melt about 1-2 T butter then add about 1 T olive oil.. Add your diced chicken breasts... Season with fresh ground black pepper, a sprinkle of cumin and garlic salt. Cook until about 3/4 of the way done...then add the diced onion and green chiles.. With juice. Cook until done. (add your garlic into the meat mixture after the onion and sauté a few minutes)

Add above mixture to your mostly done navy beans. 

Then add:
2-3 C chicken broth
2-3 T chicken soup base (can use chicken bouillon instead).. I add until it is salted/flavored just right... Remember when you add the sour cream at the end it will mild out heat and salt..so I go for more on the slightly spicy and salty side at this point.
Approx. 1/4 C Fresh cilantro (rinsed and chopped)
1/4-1/2 t cumin
2-3 C salsa verde ....La Victoria or Herdez work well

I usually cook for an hour or so with all ingredients melding together.

Before serving add:

1-16 oz container sour cream

3 C grated pepper jack cheese about 1/2 cup of fresh chopped cilantro.

Sprinkle each bowl with broken up tortilla chips and a little more fresh cilantro, diced jalapeños and 

fresh lime juice....all optional