KindSoups White Chili

 Brad and Sheila’s Aunt Lynne’s White Chili

very good - 

 

Shopping list:

(4) Tablespoons cooking oil

(2) medium yellow onions

(2) bunches green onions

(6) cloves of garlic 

(2) 4oz. cans, chopped mild green chilies (Used few tablespoons of chopped canned jalapeño)

 (3) teaspoons ground cumin

(2) teaspoons dried oregano

(1/2) teaspoon ground red pepper (like cayenne)

(8) 15oz. cans of Navy or Northern Beans

(12) cups chicken broth or stock   (can use about 10 cups)

(1) pound cooked chicken (hint: I use store bought rotisserie chicken)  (Used baby bellas instead)

(1) bunch fresh cilantro (approx (1 & 1/3) cup – not packed)

(1 1/2) cups shredded cheese (cheddar, mexican blend, etc)

 

Prep before call: Finely chop yellow onions Chop green onions, separating whites from greens Peel garlic cloves and mince

 

Instructions:

Open beans, Drain in colander and rinse with cold water 

Step 1:  In a large stock pot, heat oil over medium high heat.  Add yellow onions and the WHITE parts of the separated green onions (reserving green portion for later), garlic and green chilies. Cook vegetables until onions are soft, not browned. Reduce heat to low.

Step 2:  Add cumin, oregano, ground red pepper, to cooked vegetables, stirring to combine.

Step 3:  Add drained beans and and broth.  Raise heat to medium-high.  Once mixture is boiling, reduce heat to medium, to keep at low boil.  Leave at low boil, uncovered, stirring occasionally,  for 45 minutes. While chili is cooking: Remove skin from chicken, if any, and cut cooked chicken into bite-sized pieces (hint: I use store bought rotisserie chicken) Chop fresh cilantro

Step 4:  After 45 minutes, Reduce heat to medium low, stir in chicken, heat for two minutes Step 5: Stir in Cilantro, Green Onions and Cheese Yield:  Approximately (16) cups

OPTIONAL: If serving at home, garnish each bowl with a spoonful of salsa and diced avocado. 

DO NOT ADD SALSA AND AVOCADO if freezing.