Chili

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 44 ounces canned great northern beans (drain & rinse)
• 24 ounces boneless skinless chicken breasts
• 32 ounces chicken broth
• 1 tablespoon olive oil
• 2 medium onions, finely chopped
• 8 ounces canned green chilies
• 4 minced garlic cloves
• 2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper
• 4 ounces monterey jack cheese
• salt
• 3 -4 jalapeno peppers, finely chopped
• sour cream (to garnish)

Recipe

• 1 in a saucepan bring chicken and broth to simmer and cook over low heat until the chicken is fully cooked (about 10 minutes).
• 2 once cooked take out of the pan and set on a plate to cool, then using your hands finely shred.
• 3 strain the broth and set aside.
• 4 heat oil in a large saucepan, add in onion, and garlic and sweat until onion turns clear.
• 5 add green chillies, cumin, cayenne pepper and mix in well.
• 6 add in beans, shredded chicken, chicken broth, and bring to a slow boil.
• 7 add in cheese and let simmer for 5-10 minutes. it gets better with more simmer so i suggest you taste and stop cooking when its just right for you.
• 8 add salt and pepper to taste.
• 9 garnish with sour cream and jalepenos.