Chicken & Corn White Chili
1 pound Great Northern dry beans (or about 58 ounces canned)
4 cups chicken shredded/chunks (roughly a whole roasted chicken)
2 cups corn kernels (fresh, canned, or frozen); drain if using canned
1 tablespoon olive oil
1 medium onion, diced
2–3 garlic cloves, minced
7 ounces diced green chiles, not drained
4 cups chicken stock or broth
2 cups half and half (or milk)
1 cup Monterey Jack cheese, shredded
0.25 teaspoon cayenne pepper
1.5 teaspoon oregano
2 teaspoon ground cumin
salt and pepper to taste
cilantro (optional), for garnish
tortilla chips (optional), for garnish
Sort and rinse beans. Pour beans in a large bowl and cover with water about 2 inches above beans. Soak overnight. Rinse and drain.
Heat oil over medium heat in large pot.
Add diced onions and sauté 2-3 minutes, until translucent.
Add minced garlic; cook for about 1-2 minutes.
Add chicken. Allow to brown a little bit to bring out flavor.
Add corn, chiles, cumin, oregano, and cayenne. Cook for 2-3 minutes.
Add beans, chicken stock, half and half, and cheese.
Bring to a boil; reduce heat to low. Cover and simmer until beans are soft.
Garnish with cilantro, cheese, broken tortilla chips.