White Chili

One of my favorite things about fall is the return to fall foods like chilis and soups. Mmmm. So without further ado, I present Lynn Locklear and Taylor Gage’s fabulous White Chili recipe from the Zion Cookbook.

4 C cooked and diced chicken
5 – 1lb cans white northern beans
5 C chicken broth
2 cloves garlic, minced
1 lg white onion, chopped
1 t salt
1 T ground oregano
1 T ground cumin
1/2 t cloves
7 oz green chilies
8 flour tortillas

In a crockpot or large kettle, combine all ingredients. Simmer for at least 3 hours. Line soup bowls with tortilla shells, then spoon in chili. Serve with shredded Monterey Jack cheese, sliced black olives, diced avocado, chunky salsa and sour cream.

**I usually skip the tortilla step entirely and add chips and cheese to the top instead. Also, today I doubled the recipe in order to take freezer meals to new moms in coming weeks. If you plan to double the recipe, be smarter than me and find a VAT for soup prep as a “kettle” might barely do the job.


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