Fabulous White Chili

Years ago, my best friend from college, Elizabeth Cleveland, made this for me and I immediately begged her for the recipe. It is simple, straight-up delicious, and packed with yummy seasoning and unexpected twists. Every time I make it I am reminded of just how good it is! You will put this dish in a regular rotation but also be thrilled to serve it to friends and larger gatherings. Make it this weekend!

Ingredients

• 4 cans of Navy beans (NOT garbanzo beans but sometimes called cannelinni beans–white beans, NOT kidney beans either)
• 6 cups chicken broth or chicken bone broth
• 2 cloves garlic, minced
• 2 medium onions, chopped
• 1 tablespoon avocado oil or olive oil
• 2-4 ounce cans chopped green chilies
• 2 teaspoons ground cumin
• 1.5 teaspoons dried oregano
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper
• 4 cups cooked chicken, diced (I use boiled breasts but you can also use rotisserie chicken as a shortcut)
• 2 cups grated monterey jack cheese

Instructions

Combine beans, broth, garlic and 1/2 of onions. Bring to a boil.  Reduce heat and simmer. While simmering broth, saute remaining onions in oil until tender. Add chiles and seasonings. Mix well. Add to bean mixture. Add chicken and simmer 1 more hour. Before you serve, add 1 cup of cheese and leave the rest of the cheese for people to add as a topping.

Other toppings can be tomatoes, olives, sour cream, crumbled tortilla chips, guacamole or salsa. I must admit, I like mine unadorned but everyone is different. Serves 8-10 for normal appetites or 4-6 for big appetites.

Serve while hot and enjoy tonight! And please let me know when you make it!

p.s. the picture does not do it justice! it is scrumptious!