Chili is one of my favorite foods in the world. A year or two ago, I didn't even know there was such a thing as a white chili. But when I discovered it, I immediately knew I would love it. I've been wanting to make it for a long time, but didn't get around to it until tonight. I used a former coworker's recipe, with some alterations.
White Chicken Chili
1 1-lb. package dried white beans, soaked overnight in water, drained
(I used 1 can white kidney beans and some leftover canned pinto beans I had)
6 cups chicken broth (I used nowhere near this amt, prolly more like 3 cups)
2 cloves garlic minced
2 medium onions, chopped (I used 1.5 onions and added 3 stalks chopped celery)
2 4oz cans chopped chili (1 can hot, 1 can mild) (I used just one -- I couldn't find hot)
2 tsp. ground cumin (I used a bit more--I love me some cumin)
1 1/2 tsp. dried oregano
1/4 tsp. ground cloves
1/4 tsp cayenne pepper (I didn't have any so used chili powder)
4 c. diced cooked chicken (good ole Costco rotisserie chicken)
3 c. grated Monterey jack cheese (I only had cheddar and gouda, so I used the gouda)
Combine beans, chicken broth, garlic & 1/2 chopped onions in large soup pot & bring to a boil. Reduce heat & simmer 2 or more hours until beans are very soft. Add more chicken broth if necessary. In skillet, sautee remaining onions in oil until tender. Add chili & seasoning and mix thoroughly. Add this mix to beans mixture & stir. Add chicken and continue to simmer one hour. Add the cheese just before ready to serve.
I should mention that I didn't really follow this. What I did was simmer the onions, garlic and celery for a long while, like 20-25 min. I added the chili and let it simmer a while longer. Then added the beans, and then the spices. I added 1 bay leaf. After letting it all render down for a bit longer, I added the chicken and then the chicken broth. Let simmer for maybe another 20-30 min. Ate it with some delicious corn bread.