White Chicken Chili

This is one of my favorite recipes. I started making it a few years ago and have recently tweaked it to what I consider its best potential. It's a nice change from traditional red chili, and my husband Robinson actually prefers it and requests it on a regular basis.

It's pretty versatile too as my mom has taken to adding diced tomatoes and spinach, and mixing in black beans with the white. I say this means its no longer "white" chili, but hey, whatever floats your boat!

Makes about 8 servings

Ingredients
~8 cups chicken stock
~2 lbs boneless, skinless chicken breasts
6 (19oz) cans cannellini beans
2 (4oz) cans chopped green chilis
1 medium-large white/yellow onion, chopped
2 T evoo
2 T minced garlic
2 T dried cumin
2 T chipotle chili powder
1 T chili powder
1 T dried oregano
1 T seasoned salt
1 tsp crushed red pepper
salt & pepper to taste
handful of fresh cilantro, chopped

*also needed: immersion blender, food processor or blender

In a large stock pot (I use an 8qt), saute onion, garlic, crushed red pepper and green chilis in evoo until onions begin to sweat and become tender. Add about 7 cups of stock and bring to a boil. Add chicken breasts and poach about 10 minutes, or until chicken is cooked through. Remove chicken breasts and set aside to cool.

Drain 5 cans of beans and add to stock. Using immersion blender (or food processor or blender), blend remaining can of beans with remaining cup of stock to make a thick bean puree (about the consistency of a thick gravy). Add to stock (this will help thicken the chili so it's more like a chili and less like a soup).

When chicken is cool, shred and return to pot. Add remaining seasonings except cilantro and simmer over about medium heat 20-30 minutes or until liquid reduces and thickens to desired consistency. Add cilantro about 5 minutes before serving.

Garnish with shredded cheese, sour cream and Fritos (or not, that's just how I like it =))