have you heard the joke that anything under 70 degrees is called "chili weather" in texas? well, guilty as charged, and when i get tired of regular chili, i make this white chicken chili year after year.
one medium onion (i always used frozen chopped)
1 tbl. oil
4 garlic cloves, minced
1 (7 oz.) can chopped green chilies
1 tsp. cumin
1 tsp. oregano
1/4 tsp. ground cloves
1/4 tsp. cayenne pepper (optional)
2 (14 oz.) cans chicken broth
4 cups cubed cooked chicken
3 (15 oz.) cans great northern beans, rinsed & drained
8 oz. monterey jack cheese
sour cream, to top
in large saucepan, saute onions in oil until tender. stir in garlic, chilies, cumin, oregano, cayenne and cloves. cook and stir for 2-3 minutes. add broth, chicken and beans and simmer for 15 minutes. remove from heat and stir in cheese until melted. garnish with sour cream (a must for me). this can easily be made in the crock pot as well.
recipe courtesy of the durning house bed & breakfast in van alstyne, tx.