Donna's White Chicken Chili or Chili Blanco
3 cups cooked shredded chicken (about 2 breasts)
1 medium onion, chopped
1 clove garlic, minced
2 cups chicken broth
2 cans white beans (I use navy beans)
2 small cans mild green chili's
1 1/2 teaspoons cumin
Warm 1 tablespoon of oil in a heavy bottom 6 quart sauce pan over medium heat. When oil is warm, add onion and saute until they are clear. Add the garlic and stir for about 1 minute. To the mix, add your chicken broth, beans, chili's and cumin. Stir together until well blended. Add chicken. Turn heat to high until mixture comes to a low boil, stirring frequently. Reduce heat to medium low and continue to simmer for about 20 minutes.
If broth seems too thin, you can mash a few of the beans against the side of the pot during the last 10 minutes. The starches in them will help thicken up the broth.
Makes 6 servings.
Serving suggestions: Top with a sprinkle of cheese, a dollop of sour cream or a few chopped onions and cilantro. Goes very well with a side of corn muffins and honey butter.