White Chicken Chili

3 or 4 boneless skinless chicken breast
3 16-oz cans Great Northern Beans
3 cups water [saved from when cooking chicken]
1 large onion chopped, or 2 tbsp onion flakes
1 tsp baking soda
1/4 tsp black pepper
5 cloves of garlic chopped , or 2 tsp garlic powder
3 tsp. oregano
3 tsp cumin
4 or 5 cubes chicken bouillon
*optional* 4 oz can green chilis

Boil chicken for about 20 minutes then save 3 cups of that water to use for chili. Set chicken aside to cool and mix bean, onion, garlic, and all seasonings together. Simmer, covered, over medium heat for 1 hour. Stir occasionally. After one hour, shred chicken and add back in,
then add:
2 cups grated Monterey Jack cheese
1 cup Sour Cream

Stir until well blended and cheese has melted, then you’re ready to serve.

*Also good with 1 or so cups of chopped spinach*

1 comment:

  1. This was awesome! I added about a cup of frozen spinach to mine. Didn't change the flavor AT ALL, but added more vitamins and an additional serving of veggies. My husband raved about it and even after 2 bowls, said he wanted to keep eating more but had no more room!!


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