Genny's White Chicken Chili
makes 6-8 servings

This is a hearty chili, and a little different with no red chilis or tomatos.
Not only for the trail, but great for a potluck or football game.

4 tablespoons olive oil
1 diced onion
2 cloves garlic, minced

Saute onions and garlic in olive oil, then add

4 chicken breasts
chicken broth to cover

Cook until chicken is tender, then shred chicken. For dehydrating, dice chicken.
Add to pot:

4oz can diced green chilis, mild
2 cans white northern beans, with liquid
1 can or jar of Salsa Verde, to taste

Simmer for 15 min. Then add:

2 cups monterey jack cheese, shredded
1 cup sour cream

Stir into chili until melted. Serve with tortilla chips crumbled into chili.

To dehydrate: spread on parchment covered trays, dry at 145 degrees. Store in
plastic bags, in the number of servings you are going to use. I don't think you
can successfully rehydrate more than 2 servings in a 1 liter pot.

To rehydrate, put chili in pot, add water to about an inch above the amount of chili,
bring to a boil. Turn off stove and let it sit for 15 min or so, then heat it up again.

Crumble tortilla chips on top, and enjoy!

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