Kim Smith, one of the supervisors at Jim’s BYU HTRSC job, brought a crock pot full of this delicious chili one day for a party and Jim loved it so much he asked for the recipe.
48 oz great northern beans, drained & rinsed
4 cloves minced garlic (or ½ tsp garlic powder)
1 medium white onion, chopped
4 oz chopped or diced mild green chillies
2 tsp ground cumin
2 tsp dried oregano
¼ tsp cayenne pepper
6 cups chicken broth
5 large boneless, skinless chicken breasts
3 cups grated Monterrey jack cheese
Combine all ingredients except cheese in crock pot. Cook for 3 hours on low. Remove chicken, shred, and return to pot. Cook for one more hour, adding the cheese in the last half hour of cooking.
Possible serving additions: tortilla chips, cheese, diced sweet peppers, avocado, diced tomato, cilantro, lime juice, salsa, Tabasco sauce, sour cream, etc.
Yields: a large batch
Time to make: 4 – 5 hr
Source: James Hoffman
Notes: This soup can be made on the stove top in about an hour if pre-cooked chicken is used.