White Bean Chicken Chili, White Chili, or Yankee Chicken Chili

Recipe from: Terry Ferguson, Melinda Ferguson McCarthy, and Laura Ferguson Struempler (3 versions), Family favorites of each!

1 Tbsp. olive oil or canola oil (or sauté vegetables in butter)

1 small, medium, or large onion, chopped fine

2 medium garlic cloves, minced (about 1 tsp.) or garlic salt

2-3 15 oz. cans white great northern beans (undrained) or (1 can white or red kidney beans & 1 garbanzo beans- Melinda's version)

1-4 ounce can of diced green chilies

1/2-1tsp. ground cumin

1-2 cans chicken broth (Laura's) or boil chicken & use broth (Terry's) or 1 cup water with 2 chicken bouillon cubes (Melinda's version)

1/2-1 lb. cooked chicken breasts, cut into 1/2" cubes (about 4-5 breasts)

1 medium red bell pepper, chopped fine (Laura's version) or 1/2 lb. sliced mushrooms (Terry's version)

1 tsp. chili powder (Laura's version) or 1 tsp. oregano (Terry's version)

1 can white or yellow corn (Melinda's version)

2 Tbsp. lime juice and 2 Tbsp. minced cilantro (Laura's version)

salsa, sour cream, pepper jack cheese, tortilla strips (Laura's version)

Laura's Version:

In large pot, heat olive oil on medium heat.  Add onion, garlic, and red pepper.  Sauté 5 minutes.  Stir in white beans, chilies, cumin, chili powder, and broth.  Bring to a boil - simmer for 10 minutes.  Stir in chicken and simmer 5 minutes.  Stir in lime juice and cilantro.  Garnish with salsa, sour cream, and pepper jack cheese and serve with tortilla strips.

Melinda's Version:

Dissolve bouillon cubes into 1 cup water and set aside.  Cut chicken into small pieces, brown in sauce pan with butter and garlic salt.  Sauté in canola oil the onion, garlic, and cumin.  Drain corn, beans and green chilies.  Combine all ingredients into crock pot.  Bake for about 2 hours or you may back in oven at 350˚ for about 2 hours.  May also use black or pinto beans.

Terry's Version:

Use cooked chicken or boil chicken first.  Then sauté onions, garlic, mushrooms, and green chilies in butter.  Add cumin and oregano when onions are clear.  Stir in white great northern beans and sauté for 5 minutes.  Then add sautéed mixture to pot of chicken (cut into chunks) and chicken broth.  Heat to serving temperature and serve.