White Chicken Chili Recipe

A few friends have asked for the recipe.  I tend to modify my recipes on a whim, but this is the basic.  I suggest to adjust spicy ingredients according to heat tolerance by substituting mild for spicy chiles and green peppers for jalapeno (or more heat as the case may be).  For an additional twist, add some white corn and delete some of the white beans.

• 1 tablespoon vegetable oil (I use olive oil)
• 1 onion, chopped (if desired reserve some raw onion to serve on top of chili)
• 3 cloves garlic, crushed
• 1 (4 ounce) can chopped green chile peppers (I use fresh whenever possible, and if you don't want spicy use mild chiles or green peppers)
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground cayenne pepper
• 4 cups chicken broth
• 3 cups chopped cooked chicken breast
• 5 cups dried white beans - rinsed and cooked (or about 3 cans of beans if you are crunched for time)
• 1-2 fresh jalapenos - sliced (add in to chili or garnish fresh, depending on your tolerance to heat)
• choice of cheese to garnish

Directions

1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno (optional), green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Short on time: simmer 15 minutes, stirring occasionally.  Have more time: throw everything into a crockpot after onions are tender and leave it simmer for a few hours.
2. Remove the mixture from heat, serve and garnish.