White Chili

Yuuuuuuuuummmmmmmmmy !!!  Sauteed fresh jalapenos, chili pepper flakes and fresh parsley make a delicious garnish...and keeps the chili edible for the younger crowd.

White Chili:

Soak overnight:  one 32 oz. bag Great Northern Beans, rinsed and sorted.

Drain beans.

Return to pan and add 1 box organic chicken broth, preferably low sodium.  Add one can green chilies...make sure they are natural and contain no vinegar.

In a large cast iron skillet, sautee over med-high heat:

2 T. Extra Virgin Olive Oil

1 large leek, cleaned and finely chopped

4 cloves of garlic, minced

When leeks become translucent, add:

3 poached chicken breasts, cut in 1 inch cubes

Sautee 3-5 minutes.  Add:

2 t cumin

1 t coriander

1 t chili powder

Kosher salt and fresh ground pepper to taste.

When spices are well blended, add to pot of beans and chilies.  Cook over medium heat until liquid cooks down to consistency of chili (About 20-30 minutes), stirring occasionally.

Serve with grated sharp white cheddar, garnishes mentioned above optional.

(To make this easier I poach the chicken ahead of time and keep it in the refrigerator.  Simply chop and add!)