From Marti King of Oak Park, CA – “This is from a church luncheon a few weeks ago. So good! It makes a larger amount.”
Chicken Chili (aka Blonde Chili)
3 cans 15 oz. great northern beans, drained & rinsed
1 can 49 oz. chicken broth
In large stock pot combine broth, beans and:
2 tsp. garlic powder
1 tsp. ground cumin
1 tsp. oregano
1 tsp. cayenne pepper (or more if you like it spicier)
1 small can diced green chiles, mild
1 -2 cups chopped onion
Bring mixture to a boil and then reduce heat and let simmer uncovered for 1 – 2 hours. This will reduce down and should not be too watery, yet have some liquid.
Add 4 cups cooked & diced chicken breast.
Just before serving add 16 oz. sour cream and 3 cups grated Monterey Jack cheese. Stir until melted. Be careful not to let it burn.