Colorado White Chili

from Don't Panic, Dinner's in the Freezer by Suzie Martinez, Vanda Howell, & Bonnie Garcia

Ingredients: 
1 Tbsp cooking oil
1 medium onion (1/2 cup), chopped
4 large cloves garlic, minced
1-4.5 oz. can diced green chilis (mild or hot)
1 Tbsp cumin (powder or seed)
2 tsp oregano
1/2 tsp ground red pepper
1/4 tsp ground cloves
1-15.5 oz. can great northern beans (don’t drain)
1-15.5 oz. can sweet corn (or frozen)
2 cups cooked chicken
5 cups chicken broth

Serving day ingredients
shredded Monterey Jack cheese
sour cream
tortilla chips
 
Cooking day instructions:
In a large pan or Dutch Oven, combine oil, onion, garlic, and green chilis. Saute until tender, but do not brown. Stir in spices, beans, corn, chopped chicken, and chicken broth. Cook and stir until heated through. Adjust seasonings to taste. Cool chili completely. Freeze, using freezer bag method.

Serving day instructions
Thaw completely. Simmer until heated through. Serve in bowls with cheese, sour cream, and tortilla chips. For extra “kick”, garnish with jalapeno slices.
(yields 6-8 servings)