There is always a mad dash at our house between Glen, myself, Anna, and Caleb whenever we have this. The little kids could care less. More for us!
White Chicken Chili
*5c. chicken broth
*1 small can chopped green chilis
*pinch cayenne pepper (I omit this)
*1/2c. chopped onion (or more, we like onion)
*2 cloves minced garlic
*2-3 cans great northern beans, drained (or any other bean you prefer)
*1/2 tsp. oregano
*1/8 tsp. cumin (or more if you prefer)
*2T. cornstarch mixed with 1/4c. water
*Combine all ingredients in large stock pot.
*Cook 30 minutes at medium heat. Stir often and watch carefully, it will stick.
*Reduce heat to low, cook an additional 20 minutes. Continue to stir often and watch carefully.
**Like most soups, this is better if it sits for awhile. It's yummy from the beginning too, though.
**This sometimes is more watery than I like. You could either use less broth, use more ingredients, add more cornstarch, or remove some of the mixture, blend in a blender, and then add back to the pot.
**I freeze this like I freeze other soups. In a gallon size, double lock ziplock bag, and I double the bags.
**If you keep the ingredients on hand, this can be made in a flash. I always try and have bags of shredded chicken and chopped onion in the freezer, as well as chicken broth on hand.
**For a large family, you would probably want to double.
**Thanks to my wonderful book club friend, Julie, for another winner! Yes, I get most of my recipes from friends. :o)