White Chicken Chili

This is the best white chicken chili recipe.  Ever.  One time I made it for a chili cook-off in the 'non-traditional' category and won first place.  Granted, there usually aren't many entries in the 'non-traditional' category, but whatever, it's still the best!

3  16oz cans of Great Northern White beans

5 cups  cooked chicken breasts cut into 1 inch cubes

1 tbs  olive oil

2  medium onions, chopped

4  garlic cloves, minced

2  4oz cans of chopped mild green chilies

1 ½ tsps  dried oregano, crumbled

2 tsps  ground cumin

¼ tsp  black pepper

4 cups  chicken broth or stock (have more on hand in case you want it thinner)

3 cups  grated Monterrey Jack cheese (about 12oz)

Sour cream for garnish

How to make if you are immediately serving:

Place chicken in heavy, very large saucepan.  Add cold water to cover and bring to a simmer.  Cook until just tender, about 15 minutes.  Drain and cool.  (If your chicken has skin on it, remove it.)  Cut chicken into 1 inch cubes.

Heat olive oil in same pot over medium – high heat.  Add onions and saute until translucent, about 10 minutes.  Stir in garlic, chilies, cumin, oregano and pepper and saute 2 minutes.  Add undrained beans and broth and bring to a boil.  Reduce heat and add chicken and cheese and stir until cheese melts.  Season to taste with salt and pepper. Garnish with sour cream, if desired.

Crock-pot version:

Cut raw boneless, skinless chicken breasts into 1 inch cubes.  Throw into the crock-pot.

Throw all of your other ingredients into the crock-pot, excluding the olive oil, sour cream, and Monterrey Jack cheese.

Cook in crock-pot for about 8 hours on high.  Add the cheese 1+ hour before serving so it has a chance to melt.

Season to taste with salt and pepper. Garnish with sour cream, if desired.