Ingredients
1 tablespoon cooking oil
1 medium onion (1/2 cup) chopped
4 large cloves garlic, minced
1 (4.5 ounce) can diced green chilis (mild or hot)
1 tablespoon cumin (powder or seed)
2 teaspoons oregano
1/2 teaspoon ground red pepper
1/4 teaspoon ground cloves
1 (15.5 ounce) can great northern beans (do not drain)
1 (15.5 ounce) can sweet corn (or frozen)
2 cups cooked chicken, chopped
5 cups chicken broth
Shredded Monterrey jack cheese (used on reheating day)
Sour cream (used on reheating day)
Tortilla chips (used on reheating day)
Preparation
Freezing Day 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 in freezer bags.
Reheating Instructions thaw completely. Simmer until heated through. Serve in bowls with cheese, sour cream, and tortilla chips. For extra “kick” garnish with jalapeno slices.
