White Chicken Chili

My sister-in-law, Sonya served this to us several years ago. It was so good that I've never forgotten about it.

White Chicken Chili


6 cups chicken stock
1 pound great northern beans (soaked in water overnight)
2 medium Spanish onions, chopped
6 cups diced cooked chicken
2 jalapeno peppers, seeded and diced
2 diced chili peppers
1 1/2 teaspoon oregano
2 teaspoons cumin
1/4 teaspoon cayenne pepper
2 cloves garlic, minced
1 cup salsa
1 tablespoon vegetable oil
Salt to taste
Sour cream (optional garnish)
Monterey Jack cheese (optional garnish)

Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently. Add chicken and salsa.

Saute pepper, spices, and the remaining onions and garlic in the oil and add to the chili. Simmer for one more hour.

Garnish with sour cream or Monterey Jack cheese.