Chili Today, Hot Tamale

Yeah, I know, it’s an old joke. My mom used to say it when she made chili for dinner. However, she never had a chance to make this fantastic white chili. I think she would have loved it. It is the only soup that Maddy will eat, and it’s easy to put together and leave to simmer in a crock-pot on a cold winter day, or fast enough to serve for dinner within about 30 minutes. It also makes a boatload, but freezes well. I serve it over Fritos for a little crunch.

Enjoy!

• 1 tablespoon olive oil
• 2 medium onions, chopped
• 4 garlic cloves, minced
• 2 (4 ounce) cans chopped mild green chilies
• 2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano, crumbled
• 1/4 teaspoon cayenne pepper
• 3 (16 ounce) cans great northern beans, undrained
• 6 cups chicken stock or 6 cups canned chicken broth
• 4 cups chopped cooked chicken *see note below*
• 3 cups grated monterey jack cheese (about 12 oz.)

Heat oil in large pot over medium high heat.

Add onions and saute until translucent, about 10 minutes.

Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes.

Add undrained beans and stock and bring to a boil.

Reduce heat and add chicken and cheese to chili and stir until cheese melts.

To freeze, pour soup into a rigid container (or freezer bag), label and freeze. To reheat, thaw in refrigerator overnight or simply put frozen soup into a large pot and gently heat, with lid on and stirring often, till heated through.

NOTE – If you don’t have precooked chicken, you can boil 2-3 large chicken breasts or about two pounds of chicken thighs until cooked through, while preparing the soup. Drain and rinse under cool water, then chop or shred the meat.