Recipe: Blue Owl Restaurant White Chili (using cooked chicken breast)

BLUE OWL RESTAURANT WHITE CHILI

"This is from the Blue Owl Restaurant in Cape Girardeau, Mo. This chili freezes well."

2 medium onions, chopped
1 tablespoon olive oil
4 cloves garlic, minced
8 ounces canned chopped mild green chilies
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon ground cayenne pepper
3 cans (16 ounces each) great northern beans, undrained
6 cups chicken stock or canned broth
4 cups chopped cooked chicken breasts
3 cups grated Monterey jack cheese, divided use
Salt and pepper (to taste)
Sour cream (for serving)

In a large pot or kettle, saute onions in oil until translucent.

Stir in the garlic, chilies, cumin, oregano and cayenne pepper and saute about 2 minutes.

Add undrained beans and stock or broth. Bring to boil, reduce heat and add the chicken and 1 cup of the cheese. Stir until the cheese melts, then season with salt and pepper.

Ladle into bowls and top with sour cream and the remaining cheese.

Makes 8 to 10 servings
Source: Daily Herald Co., Everett, WA, February 17, 2010