My goal is to make/post more recipes from my "Just a Matter of Thyme" cookbook because when I do make things from it, I ALWAYS love them. I've been wanting to try a white chili for a while and while I quickly scanned the list of ingredients, I realized I already had everything in my pantry. Bonus. In the original recipe, it makes it on the stovetop, bringing to a boil first and then simmering several hours. I bypassed that and brought out the trusty crock-pot, dumped everything in at once and set on low for 5 hours. MMmmm, delish.
Ingredients:
3 (14oz) cans white beans (can use dry beans, roughly 1 1/2 lbs, make sure to soak overnight and drain)
4 cups chicken broth
1 clove garlic minced (or 1 tsp fresh garlic in a jar)
1 onion, diced
1 small can chopped green chiles
scant tsp ground cumin
scant tsp dried oregano
dash of ground cloves (omitted, all out of cloves, oops)
4 cups cooked chicken, diced (or 2 12.5 oz cans of chicken, drained)
3 cups grated Monterey Jack cheese
Reserve cheese as a garnish, mix all other ingredients in a crock-pot and let it do all the work. Serves 6-8, equally great leftover as fresh.
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