White Chili--Smoked Chicken
3-16 oz cans Great WHITE Northern beans
4 cups cooked chicken breasts, chopped
1 Tbsp. olive oil
2 medium onion, chopped
4 garlic clove, minced
2-4 oz. cans mild green chilies
2 tsps. ground cumin
1-1/2 tsps. dried oregano, crumbled
1/4 tsp. cayenne pepper
6 cups chicken stock or canned broth
3 cups Monterey Jack cheese, grated
Cut smoked chicken breasts into cubes.
Heat oil in pot over medium-high heat.
Add onions and sautÚ until translucent.
Stir in garlic, chilies, cumin, oregano and cayenne. SautÚ for about 2 minutes.
Add undrained beans and stock and bring to a boil. Reduce heat and add chicken and cheese to chili. Stir until cheese
melts. Season to taste. Garnish with sour cream.
SMOKEHOUSE ROB comments: I dug this out from my private stash , here is a great recipe for smoked chicken breast use. This is a white chili and the color will be white but the taste is fantastic. Put this recipe away for a potluck or a party, you will be the hit of the party. you can tweak this a bit. I use Pepper Jack insted of Monterey Jack cheese.
Cold Smoke comments: áSmokehouse Rob's white chili recipe rates a "Grand Slam" in my book!