White Chili

from Carol Rankin 12/93

(Mom's scribbled notes in the margins are italicized in parentheses.)

2 lbs boneless chicken breasts
3 or 4 cans (15 or 16 oz) of cannellini beans (4)
1 T olive oil
2 medium onions, chopped
6 garlic cloves, minced (4)
2 4 oz cans chopped mild green chiles (3)
2 t dried oregano, crumbled (3)
1 finely chopped fresh jalapeno
1/4 t cayenne pepper
6 C chicken stock or canned broth (OR - mysteriously in caps, underlined twice)
1 C sweet red pepper
3 C grated Monterey Jack cheese
sour cream
salsa

(Serve over Grilled Bruschetta, pg 261, Frugal Gourmet) 


Place chicken in a large saucepan. Add cold water to cover and bring to a simmer. Cook until just tender (about 15 min). Drain, cool, remove skin, and cut chicken into cubes. Heat oil in same pot. Add onions and saute until translucent (about 10 min). Stir in garlic, chiles, oregano, cayenne, and saute for two minutes. 

Add beans (with liquid) and chicken stock and brig to a boil. (Watch liquid) Reduce heat and simmer, stirring occasionally, for about half an hour. Add chicken and simmer for 30-60 minutes more. 

Just before serving, stir in one cup of cheese (more) until melted. Serve with remaining cheese, sour cream, and salsa.