Pam Salaway'S White Chili

1. 1

   Cover the chicken breasts with water (5-6 cups) and bring to a boil. Simmer for 30 minutes.

2. 2

   While chicken is simmering, chop onions and garlic, and put 1 can of cannellini beans in a food processor or blender - process to a uniform paste.

3. 3

   When chicken is done, remove from water and place on platter to cool. RESERVE the water.

4. 4

   Add the bouillon paste to the water and stir until thoroughly mixed.

5. 5

   Cut breasts across the grain into spoon-sized pieces.

6. 6

   Add olive oil to a large (3-4 qt.) pot and bring to a shimmer over medium heat.

7. 7

   Saute onions until soft and translucent.

8. 8

   Add the bouillon water, chicken, garlic, cannellini beans (including the paste), spices, chilies, and 1 cup cheese to the onion and bring to a simmer.

9. 9

   Simmer for 30-40 minutes until desired consistency is reached.

10. 10

    Serve in bowls and top with remaining cheese as desired.

No additional tips available.