Since the temps have fallen below 100, surely the cooler weather will be here shortly. When it does, we need to be prepared to have a big pot of chile ready for that first cool evening. This is taken from Southern Living
Comfort Food magazine.
1 large sweet onion, diced
2 garlic cloves, minced
2 tables olive oil
4 cups shredded cooked chickn
2 (14 1/2 oz) cans chicken broth
2 (4.5 oz) cans chopped green chiles
1 (1.25 oz) package white chicken chile seasoning mix
3 (16 oz) cans navy beans, undrained
Saut onion and garlic in hot oil in a large Dutch oven over medium high heat 5 minutes or until onion is tender. Stir in chicken, next 3 ingredients and 2 cans navy beans. Coarsely mash remaining can of navy beans and stir into chicken mixture. Bring to a boil, stirring often; cover, reduce heat to medium-low and simmer, stirring occasionally, 10 minutes. Serve with desired toppings such as avocado, sour cream, shredded cheese and fresh cilantro.
Makes 11 1/2 cups