WHITE CHILI CHICKEN
1 ½ cups chopped onion
2 cloves garlic, minced
1 Tbsp. olive oil
3 cans (15 oz each) white beans, drained
1 can (14.5 oz) chicken broth
2 cans (4 oz each) chopped green chilies
2 Tbsp. Italian seasoning
3 cups cooked, cubed chicken breast
Pepper Jack cheese
Chopped fresh cilantro
Saute onion and garlic in oil in 4 quart stockpot until onions are tender. Stir in beans, chicken broth, chilies, and seasoning. Bring to a boil; reduce heat and simmer 10 minutes. Stir in chicken. Simmer another 20 minutes or so. Garnish each serving with chees, salsa, and cilantro. Makes 6 – 8 servings.
The Libby Way: Follow as above, but add cheese at the same time as adding the chicken. Texture should become thicker and more chili-like. Could take about 1 pound of cheese. I will also sometimes substitute one can of green chilies for one can of jalapenos.