Great White Chili (supposed to Be by Willie Nelson)

• white beans, rinsed↗1 lb
• chicken broth↗6 cups
• chicken base↗1 teaspoon
• onions, chopped↗2
• oil1 tablespoon
• cloves garlic, minced↗6 -8
• diced green chilies7 ounces
• ground cumin↗4 teaspoons
• dried oregano leaves↗2 teaspoons
• cayenne pepper↗2 teaspoons
• chopped cilantro3 tablespoons
• diced cooked chicken4 cups
• sour cream↗1 cup
• shredded monterey jack cheese3 cups
• sour cream, to serve↗
• chopped green onion, to serve
• chopped cilantro, to serve
• chopped tomato, to serve

Step-by-step instructions

1. 1

   Put the chicken stock base, broth, and beans in a large pot (I like my Crock Pot).

2. 2

   Simmer it for two hours, covered.

3. 3

   Saute the onions in the oil until they are gently browned.

4. 4

   Combine the onions with the spices, chicken, and other vegetables, and simmer for another hour or so.

5. 5

   Add the cheese and sour cream, cooking until the cheese melts in the chili.

6. 6

   You might want to serve the chili with more sour cream, green onions, diced tomatoes, salsa, cilantro, or cheese.

7. 7

   The recipe serves about four people, but I always double it, because it tastes even better the second day.

8. 8

   If you don't use fresh cilantro, you might want to double the amount you use.

9. 9

   Also, I have found the garlic to be low, but you can tell by my name that I love to cook with garlic.

10. 10

    It was also great to substitute some of the chicken broth with beer (preferably Mexican), if you add a few shots of tequila for added ummph!