Nat’s recipe:
White Chicken Chili

1 Tbsp vegetable oil
2 med onions, chopped (1 cup)
2 cloves garlic, finely chopped
4 cups chicken broth
2 Tbsp fresh cilantro (or 1 Tbsp dried)
2 Tbsp lime juice
1 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp red pepper sauce (we use Lousiana Hot Sauce)
1/4 tsp salt
1 can (11 oz) white shoepeg corn
1 can great northern beans, drained
1 can butter beans, drained (I can’t always find these, so I just use whatever WHITE beans I can find – sometimes it’s 2 cans of gr northern ones)
2 cups chopped chicken breasts (i will often make it with canned chicken because it’s faster and easier, and it’s still good)

1. Heat oil, cook onions and garlic over medium heat, stirring occasionally, until onions are tender.
2. Stir in remaining ingredients except chicken. Heat to boiling; reduce heat. Simmer 20 minutes. Add chicken, simmer until heated.

Although about 95% of the time, I use the crockpot so after I cook the onions and garlic, I just toss everything in together, including the chicken. The last couple times, I didn’t have onions, so I used some Tastefully Simple Onion Onion stuff instead and canned chicken. I just put everything in the crockpot, didn’t have to do any prep.

We eat it with shredded cheese and tortilla chips.

Kate’s recipe:
1 32-ounce box chicken stock
3 cans white beans, left undrained
5 cups cooked chicken (rotisserie or boiled)
1 16-ounce jar salsa
1 8-ounce block pepper jack cheese, grated
2 teaspoon ground cumin
2 cloves garlic, minced
Black or white pepper to taste
1/2 cup finely crushed corn chips (optional, if you like your chili thicker)
Sour cream, for garnish

Place all ingredients except the corn chips in a crockpot. Cook on high until the cheese is melted.
Chili may also be cooked on the stovetop over medium-high heat until cheese is melted.
When the chili is ready, add the crushed corn chips, if using, and simmer for 10 minutes to thicken. Garnish with more chips, cheese and/or sour cream and serve.