White Chili

Here is one of my favorite white chili recipes. I usually make it with chicken (rotisserie chicken from the store is perfect!), but I've found it to be a great way to use up leftover turkey too.

• 1 lb. navy beans
• 2 T butter & olive oil
• 1-2 onions
• 1 small can mild green chilies
• 1 T dried oregano
• 1 T ground cumin
• 1 T ground coriander
• 3 cloves garlic, minced
• 1 lb cooked chicken or turkey, cut small
• 5-6 cups chicken stock
• salt/pepper to taste

If using dried beans, soak overnight, drain, rinse & set aside. In soup pot or dutch oven, saute onions in butter/olive oil combination over medium heat until translucent. Add green chilies, oregano, cumin, coriander, garlic & meat and continue to saute for another few minutes. Add beans & chicken stock to pot & bring to boil. Once at a boil, reduce heat & slow simmer covered for 1 1/2 -2 hours until beans are tender. Salt & pepper to taste. Serve with fresh cilantro, shredded cheese, tortilla chips & sour cream.

This recipe works great with canned beans too. Substitute 4-5 cans of white beans (navy, great northern, etc). Drain & rinse beans before adding to the pot. You can also adjust the heat level by adding a few dashes of hot sauce, using more chilies, etc. It's a very adaptable recipe!