white chicken chili.

My mother-in-law shared this recipe with me. Once you try it, you'll be glad I'm sharing it with you!

3 cans white beans and juice (suggested: Great Northern)

1 can rotel (tomatoes and green chilis)

1 t. cumin

1/2 t. oregano

4 c. cooked, shredded chicken (about 3 breasts)*

3 c. (or 8 oz) montery jack cheese, shredded (optional)

Combine beans, rotel, spices and cooked, shredded chicken. Bring to a boil, reduce heat to low and simmer for 30 minutes. Add cheese and stir until melted. Serve warm with sour cream, salsa, sharp cheddar, green onions, cilantro, etc. Serves 4 to 8 bowls- depends on how big of a bowl you can eat ;)

*To get a good, moist shredded chicken: bring water or chicken broth to a boil in a saucepan, drop in pieces of chicken, put a lid on your pan, and turn the heat to low. Simmer for 30 minutes (longer for frozen chicken; also it depends on the size of chicken pieces). After 30 minutes, check to make sure chicken is cooked through by slicing the biggest breast right down the middle. If done, drain and let cool. Shred chicken with clean hands once it has cooled.

xoxo.

val