Chicken Chili Recipe

We had several requests for the recipe for Chicken Chili that we served at our Christmas Party, so I decided to just post it. (I doubled the recipe for the Christmas Party and it barely fit into my large crock pot)

Chicken Chili (thanks to Gary Lowry)

3 cans Northern Beans, undrained (can use 4 cans if you want)
1 can chopped green chilies (found by the Mexican food)
4 to 6 chicken breasts (I use about 6 large ones)
6 cups of chicken broth (or 3 cans of broth)
3/4 cup of onion, chopped
4 cloves of garlic, chopped or crushed
2 T. Olive Oil
2 t. cumin
1 1/2 t. oregano
1/4 t. cayenne pepper
2-3 cups grated Monterey Jack cheese (1 lb. block shredded)

Cook chicken breasts in water seasoned with salt and lots of black pepper until tender. Reserve broth if wanting to use. (I recommend using the broth from cooking the chicken rather than the cans of broth.) Let cool and skim off fat from broth. Cut up chicken and set aside.

Saute onion in olive oil until transparent. Add garlic, green chilies, cumin, oregano, and cayenne pepper. Cook for about 10 minutes.

Bring out the big pot. Add the undrained beans, broth, chicken, and the saute'd mixture from above. Bring to a slow boil. Cook on low heat for an hour. Add cheese a little at a time during this hour.

Add salt and pepper to taste.

Best if made a day ahead and refrigerated overnight.

Heat on low heat before serving (or warm up in your crock pot). Garnish with chopped cilantro or green onions. (makes it look pretty, but I don't do it if I am serving a large crowd).