Ingredients
2 tbsp olive oil
3 white onions, chopped
4 gloves of garlic, minced
2 whole roasted chickens, skin removed, boned, chopped or shredded
32 oz chicken broth
8 oz roasted green chilis, chopped
1 bottle of dry white wine
3 tsp ground cumin
3 tsp dried oregano
2 tsp cayenne pepper
5 cans Great Northern White Beans, undrained
2 cups shredded Monterey Jack cheese
12 oz container sour cream
16 oz bag frozen mixed vegetables
Directions
1
Heat the oil in a large pot over medium heat.
2
Add onions and garlic and saute until translucent, about 10 minutes.
3
Add all other ingredients except for the beans, cheese, and sour cream and bring to a boil.
4
Reduce heat to low and then add the beans.
5
Simmer for 20-30 minutes to ensure beans are cooked through.
6
Just before serving, add the cheese and cook until it is melted and creamy.
7
Fill individual bowls and top with sour cream.
Notes: You can also simmer this chili for 2-4 hours as you would any other chili. Then add the cheese to melt before serving.
You can use four roasted bone-in chicken breasts instead of roasted chickens.
This recipe is also great to make pot pie with.
