One of our winter favorites, it's quick and easy, super yummy, and healthy! The recipe is from my step-mom, and it's derived from Lewis & Clark's White Chili, which is apparently famous (the restaurant, not the explorers).
2 pounds boneless chicken breasts, cooked (or use equivalent of canned chunk white chicken)
2 cans Great Northern Beans (or cannellini beans), rinsed
1 T. olive oil
1 medium yellow onion
4 garlic cloves, minced
2 packets Williams Chicken Chili Seasoning mix**
2- 4 oz. cans chopped green chilis
4 c. chicken stock or canned broth
Shredded Monteray Jack cheese (optional)
Sour cream (optional)
Jalapeno peppers (optional)
**Do not use the McCormick brand, it is so different, and we don't like it at all. The Williams brand is great. I made Marty bring a bunch back from his last trip home because we can't find it in the Northeast. If you can't find Williams, use this seasoning combo:
2 t. ground cumin
1/4 t. ground cloves
1/4 t. cayenne pepper
1 t. oregano
Dice chicken (or drain canned). Set aside. Saute onions in oil until translucent. Stir in garlic, chilis, spices, and saute 2 more minutes. Add chicken, beans, stock. Let simmer 20 minutes.
Ladle into bowls, and top with a dollop of sour cream, a sprinkling of cheese, and a few jalepanos (optional).
We often don't add the dairy, to keep it healthier, and it is just as good in my opinion. This time we made it with the leftovers from last night's crock pot Rotisserie Chicken, and that is definitely the best. Canned isn't bad, it's great in a pinch, but the Rotisserie Chicken in there was just fabulous!