Top off this delicious chicken and bean chili with some melted cheese for an even creamier flavor.

White Chicken Chili

1 pound dry white beans
2 small roasted chickens
6-8 garlic cloves, chopped
2 onions, chopped
1 tablespoon cooking oil
4-ounce can of green chilies
1 cup sour cream
8 cups chicken broth
1 tablespoon ground red pepper
2 teaspoon oregano
12 ounces Monterey Jack cheese, shredded

Soak beans overnight, or cook for 4 hours in water. Shred roasted chickens.

In a skillet, sauté garlic and onions in cooking oil. Add chicken, chilies, sour cream and broth. Adjust the amount of broth and chicken to reach desired consistency. Add the spices and cheese, and heat until melted.

This recipe is very easy to personalize. While it should be thick, add water if needed, or use less chicken. Also, add extra spices if it is not spicy enough for your taste. Bringing to a boil and cooking for extra time will help thicken the chili if needed.

—Recipe adapted from Chicken Roost, National Chicken Council