This recipe came from my friend Laura Ito – now Laura Combs. We eat it several times a winter and think of her. If you’ve been to my house, she’s also the one that did the amazing pencil drawings of my family at the top of our stairs. And the kids remember her as their favorite babysitter. Now she has her own baby! We miss you, Laura!
White Chili
3-4 boneless chicken breasts
1 onion, chopped
1 tsp salt
1 tsp white pepper
1-2 4oz cans of green chilies
3 cups chicken broth
1 -2 cans each any white beans
canneline (white kidney beans)
great northern beans
garbanzo beans
navy beans
large white Lima beans
1 can white shoe peg corn
Cook and chop chicken breasts in skillet in oil. Add onion and saute. Transfer to large pot. Add remaining ingredients. (Do not drain beans before adding) Simmer 30 minutes. Garnish with Monterrey Jack cheese to serve.