The title of this recipe has a misplaced modifier. Or is it a displaced modifier.
The point is that the chili is white. As well as the chicken. Because chicken is always white, so that's a given.
But chili is not usually white. Unless it's made with white chicken and white beans.
Which makes it white.
Maybe someday I'll stop posting recipes for soup.
But not anytime soon.
Because I'm obsessed with soup right now.
Just wait until I show you what I served with this soup.
I'll show you that tomorrow.
It was even better than the soup.
And the soup was delicious.
White Chicken Chili
1 T olive oil
2 sweet onions, diced
6-8 garlic cloves, minced
2 7 oz. cans chopped green chilies
2 T cumin
1/2 tsp white pepper
1 lb. dried navy beans, soaked in water overnight, drained and then rinsed
7 cups chicken stock
4 cups chopped chicken, cooked (about 4-5 boneless skinless chicken breasts)
3/4 tsp salt
1 cup shredded Monterey Jack cheese
1/2 bunch cilantro leaves, minced
Additional shredded Monterey Jack cheese, for topping the soup
Lots of sour cream
Saute the onions in the olive oil in a large pot for about 10 minutes, until they soften. Add the garlic and cook another couple minutes. Add the green chilies, cumin and white pepper. Stir well. Add the drained beans and the chicken stock. Bring to a simmer and cook for 2 hours over medium-low heat, stirring frequently.
At this point, I like to add frozen boneless chicken breasts and cook them in the soup. When they are done, I take them out, chop them into small pieces, and return them to the soup. Add the salt and simmer for another 30 minutes. Right before serving, stir in the cilantro and one cup of Monterey Jack.
Serve with additional shredded Jack and sour cream on top.