Lorna's White Chili

It's officially "chili weather"!!

Lorna's White Chili

4 cans Bush's Great Northern Beans
2 can Old El Paso Chopped Green Chiles
2 cans Chicken Broth
1 can White Corn
2lbs. Chicken
1 Sweet White/Yellow Onion, chopped
4 T. fresh or 1 t. dried Cilantro
1/2 t. ground Cayenne Pepper
1/4 t. White Pepper
2 t. Ground Cumin
1 t. Oregano
2 T. Butter
1 T. Minced Garlic
1 1/2 t. Seasoned Salt

Boil chicken in lightly salted water until cooked completly (about 45 minutes). Meanwhile, in a crock pot or large pot on the stove, combine beans, chiles, broth, and corn. Sautee onion and garlic in butter. Pour into pot. Add cilantro, cayenne, white pepper, cumin, oregano, and seasoned salt. Stir together. As soon as chicken is cooked, run under cool water and cube, cutting off any fat an removin bones, etc. Add to bean mixture. Bring to a boil and then let simmer in pot for two to three hours. Serve with sour cream and Monterey Jack cheese for an ultra white look.