Andy's White Chicken Chili

Friday night's dinner was White Chicken Chili. This is my brother Andy's recipe and it was delicious and super easy. You can't go wrong with a meal that you get to eat with sour cream and Fritos.

Ingredients:

1 Onion Diced

3 Garlic cloves minced

2 Small cans diced green chilies 

16oz. Chicken cooked and cut up into bite size pieces

2 14oz-ish cans of Great Northern beans drained and rinsed

1 tsp Ground Cayenne pepper (I used 1/2 tsp and may use 1/4 tsp the next time. It was great for Rollie and I, but maybe a tad bit too spicy for the kids)

1 tsp Ground Cumin

Salt and pepper to taste

1 Box of Chicken Broth (We usually use about 1/2 box, will depend on the pot)

2 cups Shredded Monterey Jack cheese, 4 cheese mexican blend also works

Fritos

Sour cream

In a Dutch oven or large pot saute onion and garlic, no oil unless you want, i'll use a little water instead. Add the green chilies when they are close to done.

Mix in drained chicken and beans. Break up chicken in pot, if you mush a few beans also it will help to thicken it up later.

Add Cayenne, Cumin and Salt and Pepper to pot and stir in. Add chicken broth to the pot until it is just above the mixture.

Cook covered for 20-30 minutes on medium heat, stirring occasionally ( can go longer if needed, won't go bad)

Stir in shredded cheese and cook for another 5 minutes or until it is melted and creamy.

Serve with Fritos for crunch and sour cream if you like it.