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COOKING WITH THE SNAP – White Bean Chicken Chili

Editor’s Note: Let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

White Bean Chicken Chili

2 Tablespoons olive oil
2 onions, diced
4 Cloves garlic, minced or pressed
4 Cooked boneless, skinless chicken breast halves, chopped or shredded (I actually used raw chicken tenders approximately 10-12 and cooked them with my onions and garlic)
3 (14.5 ounce) cans chicken broth
2 (4 ounce) cans green chiles, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 ½ teaspoons cayenne pepper (I forgot to add, but used pepper jack cheese instead of Monterey jack cheese so it added some spice)
5 (14.5 ounce) cans great northern beans, undrained
1 can cream of chicken soup
8 ounces light sour cream
1 Cup shredded Monterey jack cheese
*original recipe does not call for corn, but I added a (14.5 ounce) can of corn, drained.

Directions:
1. Heat oil in large pot over medium heat. Add the onions and garlic and sauté for 10 minutes or until onions are tender. Add cooked chicken (I cooked mine with onions and garlic until chicken reached 165 degrees F), chicken broth, green chili peppers, cumin, oregano and cayenne pepper and bring to a boil.
2. Reduce heat to low and add the undrained beans. Simmer 20-30 minutes or until heated through.
3. Add the sour cream, cream of chicken soup and cheese. Cook for another 30-60 minutes. Be careful to stir frequently to avoid scorching. Garnish with more cheese if desired.

From the Kitchen of Lori Ivey (Recipe shared by a friend)