SCOTT TAYLOR’S WHITE CHICKEN CHILI

This home cook’s awardwinning chili is simple, looks good, and is even easier to make with leftover or precooked chicken.

2 pounds cooked chicken breast cutlets, or pre-cooked chicken, shredded

4 cans Great Northern

white beans, undrained 1 can butter beans,

undrained

4 cups chicken broth

1/2 large onion (white or

yellow), chopped

1 small can diced green

chilies, undrained 2 teaspoons garlic,

minced

2 teaspoons cumin

1/4 teaspoon cayenne

pepper

24 ounces pepper jack cheese, shredded (or use half pepper jack and half Monterey jack)

In a large stock pot, mix all ingredients, except for cheese, and slowly bring to a low boil. Drop temperature down to a simmer, and begin adding the cheese. Be sure to stir frequently, as the cheese will stick to the bottom of your pot. Allow cheese to mix in with the rest of the ingredients, and serve when blended.

For extra flavor, season with coarse salt and smoked paprika.

Serves 12 Per serving: 558 calories (percent of calories from fat, 34), 53 grams protein, 39 grams carbohydrates, 9 grams fiber, 22 grams fat (12 grams saturated), 115 milligrams cholesterol, 579 milligrams sodium.

SCOTT TAYLOR Scott Taylor’s White Chicken Chili.