Lynn’s White Chili

• 1 tablespoon olive oil
• 2 medium onions – chopped
• 4 garlic cloves – minced
• 1 1/2 teaspoons dried oregano leaves – crushed
• 1/4 teaspoon cayenne pepper
• 3 or 4 16-oz cans Great Northern white beans (do not drain)
• 2 4-oz cans mild chopped green chilis
• 6 cups chicken stock, or 6 individual packages of Herb-Ox Low Sodium chicken boullion granules dissolved in 6 cups of hot water
• 4 cups chopped cooked chicken breasts
• 3 cups grated Monterey Jack Cheese (about 12 ounces)
• OPTIONAL: Sour cream to garnish (provide extra sour cream at the table)

Garnish with sour cream. Serve with crackers or bread.

* This chili can be prepared to serve immediately, or simmered for 1 to 2 hours. If simmered, do not add the cheese until the last 15 minutes of cooking.

Serves: 10-12 people

Source: Gerri Campbell (who got it from Dr. Lynn McAllister, brain-surgeon friend)

• This recipe can be halved; use 2 cans of beans.
• Use low-sodium broth
• Use good quality cheese, inexpensive cheese can have a lot of salt & can make this dish very salty (especially since 3 cups are used)