Award Winning White Chicken Chili - cooking recipe

Ingredients

3 lbs boneless skinless chicken breast halves
3 tablespoons olive oil, divided
2 tablespoons chili powder plus 2 tsp chili powder
3 tablespoons cumin, divided plus more to taste
1 teaspoon salt, divided, plus more to taste
1/2 teaspoon cayenne pepper (to taste)
3 cups chopped onions (2 medium)
3 tablespoons minced garlic (or more)
45 ounces white beans (if canned, rinsed and drained)
8 ounces chopped green chilies (mild or hot depending on preference)
2 teaspoons oregano
4 -6 cups low sodium chicken broth
3 cups monterey jack cheese (divided)
3 cups cheddar cheese (divided)
2 cups sour cream, divided
garnish
chopped scallion
chopped cilantro leaf
your favorite hot sauce
sour cream
shredded cheddar cheese
shredded monterey jack cheese

Preparation

Preheat oven to 350. Spread chicken out in a roasting pan,.
Drizzle with tablespoon olive oil and season with 2 teaspoons chili powder, a tablespoon cumin, 1/2 teaspoon salt, and a pinch or two of cayenne. Roast for 30 minutes. Shred or cut into bite sized pieces. Set aside.
In a large pot heat remaining 2 tablespoons olive oil. Saute onion and garlic over medium heat for 5 minutes or so, until tender.
Add beans, shredded chicken, chilies, oregano,2 tablespoons chili powder (the author says her secret is to use a couple different kinds of chili powder), 2 tablespoons cumin, 1/2 teaspoon salt, and 1/4 teaspoon cayenne (or more).
Add 4 cups chicken broth, reserving the rest for thinning the chili to your desired consistency. Stir to combine and simmer gently on low for 20 minutes. To keep the chicken tender, do not let the pot boil.
Remove from the heat and let cool for 5 minutes or so before proceeding. With the pot still off the heat, stir 3 cups of cheese into the pot a cup at a time. Then stir in a cup of sour cream (for Dean's richer creamier version add all the cups of cheese and 2 cups of sour cream).
Bring the pot back to a gentle simmer over low heat to keep the dairy products from separating (don't boil). Simmer the chili for 15 to 20 minutes, adjusting with additional chicken broth, if you like. For added texture, use a potato masher in the pot to mash half the chicken and beans. Then stir to combine with the rest.
Serve chili in bowls with garnished on top or on the side.