Stacy's White Chicken Chili

A dear friend that I used to babysit for gave this recipe to my mom years and years ago. This is a family favorite and is more than perfect for this time of year. You can also make it thicker and serve over rice. W=Very hearty and delicious! :)

Ingredients:

1 Tbsp olive oil
3 cloves garlic, minced
1 1/2 tsp cumin
1 1/2 cups chicken broth
2 cups cooked and shredded chicken
1 can white shoepeg corn (Kroger brand is cheap and great!)
1/2 tsp black pepper
1 1/2 cup chopped onion
2 tsp oregano
1/2 tsp powdered ginger
1 bay leaf (broken in half)
2 cups cannenelli beans (1/4 smooshed)
1 1/2 cup monterey jack cheese


1. Saute onions in olive oil in a sauce pan over medium heat, about 5-8 min.
2. Add garlic, ginger, cumin, oregano, and pepper. Stir for 1 minute.
3. Add chicken broth and bay leaf. Cook uncovered on medium high for 5-8 minutes.
4. Remove bay leaf. Add chicken, beans, and corn. Mash at least 1/4 of the beans to thicken the chili.
5. Simmer uncovered for 10 minutes-stir occasionally.
6. Over low heat add Monterey jack cheese a little at a time. Stir.


*This is great as a freezer meal as well. Easiest to freeze in gallon ziplocs and freeze flat. :)