Pryde's White Chicken Chili
1 tablespoon vegetable oil
1½ cups chopped onion
1 teaspoon minced garlic
2 pounds chopped cooked chicken breasts, cut into small cubes
3 (15 ounce) cans Great Northern beans, drained
2 (4 ounce) cans mild diced green chiles
2 tablespoons chopped fresh cilantro or 2 teaspoons dried cilantro
1 (2.75 ounce) package Olde Westport Chili Verde Mix
¼ teaspoon cayenne pepper (optional)
1¾ cup chicken broth, or as needed
Shredded Monterey Jack cheese and crushed tortilla chips, for garnish
Heat the oil in a 6 quart heavy soup pot over medium heat. Add the onion and garlic and cook, stirring occasionally, until tender. Stir in the chicken, beans, green chiles, cilantro, Olde Westport Chili Verde Mix, cayenne (optional) and chicken broth, lower heat, simmer 15 minutes, stirring occasionally. Ladle chili into bowls and sprinkle each serving with cheese and crushed tortilla chips, if desired.
Olde Bill's Comments: This is a recipe that I would demo at Prydes Old Westport kitchen shop located in the Westport area of Kansas City and Cockrell Mercantile located south of Lee's Summit, Missouri on hwy 50. This is a great recipe and these are two great places to visit.