Anyone have a good recipe for white chili?

It really is


WHITE BEAN CHICKEN CHILI

1 lb dry white beans (Great Northern, not Navy), soaked overnight in water, drained *
6-6.5 cups chicken broth
1 tsp chicken stock base
6-8 cloves garlic, minced
2 medium onions, chopped (divided)
1 Tbsp olive oil
2 4-ounce (8 oz) cans chopped green chilies
2 tsp ground cumin
1 1/2 tsp dried oregano (optional-I don't use it, usually)
1/4 tsp cayenne (red) pepper
4 cups diced RAW chicken-roughly 2 lbs-I used breast meat, but any will do.
1 cup grated Monterey Jack cheese
1 cup sour cream
1 jalapeno or serrano pepper, chopped (optional)

Garnishes and sides:
grated Monterey Jack cheese
sour cream
Fritos
tortilla chips
salsa
pico de gallo
guacamole
chopped purple onion
chopped parsley and/or cilantro
chopped green onions
chopped olives
chopped tomatoes
chopped jalapeno or other peppers
cornbread, plain and/or Mexican


*If you don't have time to soak overnight, bring to a boil in water, cover and let stand for 1 hour. Drain and continue to follow recipe.

Rinse beans and pick through them before cooking, regardless of whether you've done the overnight soak or the quick boil.

Combine beans, chicken broth, chicken base and HALF the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very tender,but not breaking up or mushy, usually about 2 hours, but check them along the way. Add additional broth , if necessary.

In a skillet, sauté remaining onions and, chilis and garlic in oil until tender, about 20 minutes. Do not brown-just sweat them. Add chilies and seasonings and mix thoroughly. Add to bean mixture.*** At this point, you may refrigerate if you are serving the dish the following day. Just reheat, but know that this takes a while and should be done gently. *** Add chicken and continue to simmer until chicken is cooked, about 30 minutes or so. Check seasoning, add jalapeno or serrano to level of desired hotness.

JUST BEFORE SERVING, WHILE HOT, add 1 cup of Jack cheese and 1 cup sour cream. This can be kept warm in a crock pot or soup kettle (the kind with water in the bottom and the pot in the water like a double boiler. Otherwise, it could stick a bit to a regular pot.

Put out the garnishes and enjoy the meal!

Serves about 8 as a main course and more if serving cups/mugs as a appetizer or cocktail party side. Warning, people do eat seconds many times! This doubles and triples very easily.

PBeard, I'm glad you enjoyed it.