Santa Fe White Chili

I’m not a huge fan of red meat unless it’s in my spaghetti sauce, so when we want some chili on a cold day, or to throw in the crock pot during the summer, Santa Fe Chili is our perfect solution and I’m so glad my brother-in-law sent us this recipe.

Here’s what you need to make your own Santa Fe Chili:

• 1/4 cup vinegar
• 1 Tbsp. olive oil
• 2 tsp. cumin
• 2 tsp. minced garlic
• 3-6 chicken breasts (depending on how chunky you want it)
• 2 medium onions chopped
• 2 4oz cans chopped green chilies
• 1/2 tsp. oregano
• 1/4 tsp. cayenne
• 4 cans white Northern beans
• 1 can chicken broth
• 1-3 cups shredded Monterey Jack or Mozzarella Cheese
• Chips or cornbread
• Sour cream

You can make this on the stove or in the crock pot so here’s the different ways to do it:

Stove Top:

Sauté chicken, garlic, green chilies, spices and onions until chicken is cooked through and onions are tender. Dump all ingredients (except the cheese, chips and sour cream) into a large pot and let simmer for at least 1/2 an hour. Stir in 1 cup cheese and serve with more cheese, sour cream, and corn bread or tortilla chips.

Crock Pot:

Dump all ingredients (except the cheese, chips and sour cream) into the crock pot and cook on high about 6 hours. Chop up the chicken into bite size pieces when it’s cooked through. Stir in 1 cup cheese and serve with more cheese, sour cream, and corn bread or tortilla chips.

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