(compliments of Jennifer C)
white chili stock photo -- missing the good stuff on top
White Chili
1-2 Tbs. olive oil
2 medium onions, chopped
1 - 4 oz can chopped green chilies
6 cloves garlic, minced
1 1/2 tsp cayenne pepper
4 tsp. cumin
3 Tbs fresh oregano (or 1 1/2 tsp dried if you must)
4 chicken breats, cooked and shredded
5 cups chicken broth
3 - 16 oz cans of white beans, undrained (white northern, or white navy, or white whatever)
3 cups Monterey Jack Cheese, shredded
1 cup sour cream
Directions:
Saute onions, green chilies and garlic in olive oil and add spices. Combine beans, broth, and chicken with onion mixture. Stir over medium heat and gradually add the grated jack cheese. Stir until all cheese is melted and combined well with other ingredients. Heat to desired temperature, then at the end, stir in 1 cup of sour cream.
Topping #1:
Boil and dissolve sugar:
1/2 c sugar
1/4 apple cider vinegar
Add:
Juice of 1 lemon
1 t. onion powder
1 t. paprika
1 t. salt
2 t. celery seed
1/4 c. oil (whisk oil in to form an emulsion, or throw it all in the blender…)
Topping #2:
Combine fresh chopped tomatoes and fresh cilantro, then throw on top
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