White Chicken Chile

April 16, 2014

• 1 Tbl. olive oil
• 1 clove minced garlic
• 1-2 chopped sweet onions
• fresh or canned green chiles – optional
• 2 teaspoons cumin
• ½ teaspoon freshly ground nutmeg- optional
• ¼ teaspoon cinnamon – optional
• 2 cans great northern beans
• 2 cans garbanzo beans
• 2 cans lima beans (butter beans)
• 2 cans white shoepeg corn
• 1 can hominy
• 4 cooked chicken breasts or 10 thighs
• 3 bay leaves

Saute the onion, green chiles and garlic in olive oil until tender. Add the cumin. In a separate pot or Instant Pot, poach the chicken and bay leaves in water until cooked completely. Reserve about 2 cups of the broth. Cube or shred the chicken and add it to the onions. Drain and rinse all the beans/corn and add them to the chicken and onions. Add broth – just enough to cover. Simmer until reduced and thickened.

Serve with shredded white cheddar, Gruyere or Fontina cheese and fresh hot cornbread.