Last week we enjoyed a fun family vacation in Florida. Four nights at Disney and a couple nights at St. Pete to enjoy the beach. The weather was a bit rainy but we were still able to get plenty of sun and welcomed the 80/90 degree temps. We returned home this week to 40 degree weather and brrrr did it feel cold! Perfect time to make some chili. This is my favorite white chili recipe that some friends made for us several years ago. I hope you'll like it as much as I do.
Source: S. Morris
4 - 6 Chicken Breasts, cooked and cubed
1 medium onion, diced
2 T. garlic, minced
2 - 3 T. olive oil
2 cans White Navy Beans, rinsed and drained
1 can Cannelli Beans, rinsed and drained
1 can Hominy, rinsed and drained
2 cans Chicken Broth
2 - 5 Jalapeños (depending on how hot you want it), remove seeds and dice
2 T. Flour mixed in a little bit of water
Cube and cook chicken then set aside. Brown garlic, onion, and jalapeños in olive oil. Add beans, hominy, and chicken broth. Add chicken. Heat over medium-high heat then add flour/water to the soup to thicken. Serve with cilantro, sour cream, and/or shredded cheese.