Chili Blanco

Best of the Best from the Great Plains, p. 65

1 large onion, chopped

1 tablespoon oil

2 (16-ounce) cans white beans

2 (14-ounce) cans chicken broth

1 teaspoon chicken soup base

2-3 cloves garlic, minced

2 (4-ounce) cans diced green chilies

1-2 teaspoons ground cumin

1 teaspoon dried oregano leaves

½ teaspoon pepper

4 cups cooked and diced chicken

1 cup sour cream

3 cups shredded Monterey Jack cheese

Saute onion in oil. In crockpot, combine all ingredients except sour cream and cheese. 

This chili wasn't buring-hot-spicy, but I did appreciate that it opened my sinuses a little.

Rotisserie chicken, prepare to meet thy SECOND doom!

Simmer several hours (at least 3) so flavors are blended. 

So many delicious things.

Just before serving, stir in sour cream and cheese, heating until cheese melts.

The dairy products aren't especially pretty when you add them, but they do taste great.

My Rating: 4/5 "Loved the punch you get with each bite of this chili. I also liked, though, that it wasn't one of those chilis that tries to set your mouth on fire and then laughs about it. Not the most beautiful dish, but it tastes magnificent."