This past week/weekend, I have welcomed the cooler weather with open arms! We have had a very hot summer in PA (as well as most of the country). Fall is definitely my favorite season and I am very much looking forward to sweatshirt weather :) While you wait for the leaves to start changing, try this delicious recipe for white chicken chili (courtesy of my fabulous sister-in-law, Kara Kipe).
2 medium onions, chopped
1 Tbsp. olive oil
4 garlic cloves, minced
2 - 4oz. cans green chilies, diced
2 tsp. cumin
1 tsp. oregano
1/4 tsp. cayenne pepper
3 cups chicken broth
4 cups cooked, diced chicken
3 cans Great Northern beans, rinsed & drained
1 1/2 cups Monterey Jack cheese
Saute onion in oil until tender. Stir in garlic, chilies and spices. Cook and stir 2 minutes.
Add broth, chicken and beans. Simmer uncovered for 15-20 minutes.
Remove from heat. Stir in cheese until melted.
Serve with homemade bread and salad.