Dan Made it Monday: Prize Winning White Chili!

Ok, I meant to post this a LONG time ago.  Like, back after Halloween time!  Remember this post from the Trunk-R-Treat and Chili Cookoff?  Well, I had received a few requests now for Dan's-First-Place-Prize-Winning-White-Chili recipe (how do you like that title?).  So here it is in all its deliciousness.  Now, it was pretty spicy when he was all done.  Ok, VERY spicy.  My sensitive, only-just-barely-stable pregnant belly could not handle it, but there is a lot you can do to reduce the burn like decreasing the amount of the cayenne, jalapeno, and green chilis, and adding sour cream.

Dan's-First-Place-Prize-Winning-White-Chili

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, crushed
• 1 (4 ounce) can diced jalapeno peppers
• 1 (4 ounce) can chopped green chile peppers
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground cayenne pepper
• 2 (14.5 ounce) cans chicken broth
• 3 cups chopped cooked chicken breast
• 3 (15 ounce) cans white beans
• 1 cup shredded Monterey Jack cheese 
• optional:  Sour Cream as desired

• Directions

  1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. (If you prefer a thicker chili like Dan and I do you can do as Dan did and decrease the amount of broth and puree one of the cans of beans.  We think it made it a more "chili" consistency and not so much a "soup")  Simmer 15 minutes, stirring occasionally.
  2. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.  Optional:  add sour cream.