This is similar in flavor to my taco soup recipe (beef) - not too spicy, but full of flavor.

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Name: White Chicken Chili
Prep time: 15 min
Total time: 3 h 15 min
Yield: 12
Cuisine: Mexican
Ingredients: 1 Rotisserie chicken with skin removed, deboned, chopped; 4 ounces Canned green chiles, chopped; 1 medium Onion chopped; 6 cloves Garlic minced; 3/4 teaspoon Cayenne pepper; 1 teaspoon Dried oregano; 1/2 teaspoon Salt; 2 teaspoons Ground cumin; 3 cans (15 oz) Great northern beans; 1 can Rotel (diced tomatoes with green chiles); 6 cups Chicken broth; 16 ounces Sour cream; 4 cups Monterey jack cheese shredded

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INGREDIENTS

1 Rotisserie chicken ; with skin removed, deboned, chopped
4 ounces Canned green chiles, chopped
1 medium Onion ; chopped
6 cloves Garlic ; minced
3/4 teaspoon Cayenne pepper
1 teaspoon Dried oregano
1/2 teaspoon Salt
2 teaspoons Ground cumin
3 cans (15 oz) Great northern beans
1 can Rotel (diced tomatoes with green chiles)
6 cups Chicken broth
16 ounces Sour cream
4 cups Monterey jack cheese ; shredded

Servings

INSTRUCTIONS

Crock pot method:

Combine chicken, chiles, onion, spices, beans, Rotel, and chicken broth to a large crock pot. Cook on low for at least 3 hours (I cooked for a full 8 hrs. and it was fine). Add sour cream and cheese, then cook for an additional 30 minutes. Makes approx. 6 qts.

Stove top method:

In a large sauce pan, heat 1 T. of oil and saute chiles, onions, garlic and spices until onions are tender. Add chopped chicken, beans, Rotel, and chicken broth; cook until soup starts to slightly boil. Add sour cream and cheese - reduce heat and stir often until these are melted and incorporated into the soup. Watch carefully or cheese will stick to the bottom of the pan.

Notes: Recipe calls for 6 cups of broth - if you like your soup thicker, more the texture of chili, reduce to 4 or 5 cups.

NOTES

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White Chicken Chili

1  Rotisserie chicken with skin removed, deboned, chopped
4 ounces Canned green chiles, chopped 
1 medium Onion chopped
6 cloves Garlic minced
3/4 teaspoon Cayenne pepper 
1 teaspoon Dried oregano 
1/2 teaspoon Salt 
2 teaspoons Ground cumin 
3 cans (15 oz) Great northern beans 
1 can Rotel (diced tomatoes with green chiles) 
6 cups Chicken broth 
16 ounces Sour cream 
4 cups Monterey jack cheese shredded

Crock pot method:

Combine chicken, chiles, onion, spices, beans, Rotel, and chicken broth to a large crock pot.  Cook on low for at least 3 hours (I cooked for a full 8 hrs. and it was fine).  Add sour cream and cheese, then cook for an additional 30 minutes.  Makes approx. 6 qts.

Stove top method:
In a large sauce pan, heat 1 T. of oil and saute chiles, onions, garlic and spices until onions are tender.  Add chopped chicken, beans, Rotel, and chicken broth; cook until soup starts to slightly boil.  Add sour cream and cheese - reduce heat and stir often until these are melted and incorporated into the soup.  Watch carefully or cheese will stick to the bottom of the pan.

Notes:  Recipe calls for 6 cups of broth - if you like your soup thicker, more the texture of chili, reduce to 4 or 5 cups.

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Nutrition

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Serving Size: 1 Serving (767g)
Recipe Makes: 12 Servings

Calories: 385
Calories from Fat: 239 (62%)

Amt Per Serving		% DV

	Total Fat 26.6g	35 %
	Saturated Fat 13.6g	68 %
	Monounsaturated Fat 8.1g
	Polyunsanturated Fat 2.1g
Cholesterol 96.2mg		30 %
Sodium 2813.1mg		97 %
Potassium 443.9mg		12 %
Total Carbohydrate 5.8g		2 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 5.4g
Protein 30.7g		44 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 385

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