The Yummiest (and easiest) White Chili Recipe

Chili is one of those dishes you think of being a staple during this time of year.  And while I love the traditional chili with cornbread just like the next girl, this is a fun twist on the traditional dish!  Plus, it is even easier to throw together than the regular chili, in my opinion.

This is one recipe that I get asked for a lot, it is a crowd pleaser!  I typically make mine in the crockpot, just so it can simmer/warm through for a while, but it isn't necessary.  It can be done on the stove just as easily!  

White Chili

1-2 Tbsp. olive oil
1 medium onion, chopped
1 (4 oz.) can of green chilies
4 cloves garlic, minced
1/4 tsp. cayenne pepper
2 tsp. cumin
1 1/2 tsp. oregano
4 chicken breasts, boiled and shredded (I often use leftover rotisserie chicken or canned chicken too!)
5 cups chicken broth
3 (16 oz.) cans of white beans, undrained
3 cups Monterey Jack cheese, shredded

Saute onions, green chilies, and garlic in olive oil and spices.

Combine beans, broth, and chicken with onion mixture in crockpot or in soup pot.

Let heat through entirely.  About 30 minutes before serving, slowly add cheese and stir every few minutes until cheese is melted and evenly distributed.

Enjoy!  We eat it plain, but more shredded cheese, sour cream, and cilantro on top would be delicious toppings and add some garnish--especially for a get-together!