I was going through my stash of recipes and discovered this one for white chili. I thought I had finished writing about soup, but I still might come up with a few more for you. I have heard it said that this should not be called “chili” as there are no tomatoes in the ingredients. I don’t know what else to name it, so I will continue to call it white chili. When on the farm, our kids had friends over to ride snowmobiles and go sledding or ice skating on the river and they worked up big appetites. I would usually make the traditional chili along with the white chili.

White Chili

Saute:

1 Large onion, diced

3 Cloves, minced garlic

2 Tablespoons oil

Add:

1 Quart chicken broth

4 Cups cooked chopped chicken breasts

2 Teaspoons cumin

1 Teaspoon oregano

1/4 Teaspoon ground cloves

1/4 Teaspoon cayenne pepper

3 Cans white beans, drained and rinsed

2 4 Ounce cans chopped green chilis

Simmer 30 minutes and add 2 cups grated Monterey jack cheese.

Serve with sour cream and sliced jalapeno peppers for more heat.

It is also good with corn chips and keeps well in a crock pot on low.

Questions or comments:

marlisz@aol.com