Lesley's Famous White Chicken Chili

(note: this chili is best made at least one day ahead to let the flavors develop. It can be frozen up to 6 months. It also doubles and triples extremely well, but 1 times this recipe is plenty for 6-8 people, especially if there is other food involved!)
  • 1 pound bag dried white beans (such as great northern), rinsed
  • 6 C chicken broth or vegetable broth
  • 2-3T olive oil
  • salt and pepper
  • 2-3 large chicken breasts, boneless and skinless, cooked, and cubed (about 4 C)
  • 2 medium onions, chopped
  • 8 cloves garlic, minced
  • 1 can (7oz) Ortega whole chilis, seeded and chopped
  • 4 tsp ground cumin
  • 2 tsp dried oregano
  • 1 C sour cream
  • 1C shredded¬†Monterey¬†jack cheese
In a large stock pot, combine the beans and the chicken broth. Bring to a boil and reduce to a simmer and cover; cook the beans until extremely tender, about 1 1/2 hours.

Meanwhile, in a large saute pan, heat up 2-3T olive oil and add your onions with some salt and pepper and "sweat" them (no browning) for about 10 minutes or until they look slightly translucent.

Add the garlic, cumin, oregano, and chiles to the onions and cook for about 5 minutes until all of the ingredients are mixed together well.

Next, add the cooked chicken to the onion mixture and stir together to mix well.

When the beans are ready, add the onion-chicken mixture to the beans with the sour cream and cheese. Bring chili to a boil and reduce to a simmer, uncovered, for about 30 minutes. Season with salt and pepper.

When ready, I like to serve with a little queso fresco and a dash of ancho chile powder and ground cumin.