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This chili is made with white great northern beans or navy beans. Adding roasted chicken is what makes this chili awesome!
2 tablespoons Olive Oil
1 large onion
Crushed garlic as desired (about 4 cloves)
1 roasted chicken de-boned
(save stock if oven baked or cooked in the crockpot)
2 (4 oz.) cans canned green chili peppers, chopped
2 teaspoons ground Cumin
1 ½ teaspoons Cayenne Pepper
4 cans Great Northern Beans or Navy Beans
3 to 4 cans Chicken Broth (I use the stock from the
chicken before adding canned broth.)
1 to 2 cups shredded Monterey Jack Cheese
Heat oil in large pot. Add onions and garlic and sauté until tender. Add
chili peppers, cumin, cayenne pepper, broth and chicken. Bring to a boil
adding more broth if too thick.
Reduce heat to low and add beans. Simmer for 20 to 30 minutes.
Stir in Monterey Jack or Mozzarella Cheese.
Top with Monterey Jack Cheese or Mozzarella and Sour Cream to serve.
Recipe and photo courtesy of
Pop's Cajun Cookery