Chili Blanco

This recipe is courtesy of my fabulous sister-in-law who cooked it for us over Thanksgiving. I have not made it myself yet, but I can attest that it tastes great.

• 1 tablespoon vegetable oil
• 2 onions, chopped
• 6-8 garlic cloves, minced
• 1 (7 oz. ounce) can chopped green chilies, drained
• 4 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon cayenne pepper
• 6 cups chicken broth
• 4 cups chopped cooked chicken
• 3 (15 ounce) cans white beans, drained and rinsed
• 1 cup light sour cream
• 2 cups shredded Monterey Jack cheese

1. Heat oil in large saucepan.

2. Saute onion, garlic, green chilies, cumin, cayenne pepper and oregano until onion is tender.

3. Mix in chicken broth, chicken and white beans. Bring to boil and simmer 20 minutes, stirring occasionally. (At this point, you can turn off the heat, cool it completely and freeze it.)

4. Add cheese and sour cream, stir until melted.