We love to cook on Sundays at our house.  Today we have a big pot of White Chicken Chili brewing.  We just purchased an upright freezer this winter so this recipe is perfect for us.  You may want to cut it in half.

6  boneless skinless chicken breasts
1/2 c Patron
juice of 3 limes
zest of 1 lime
1 1/2 tsp. cumin
1 1/2 tsp. cayenne pepper

Whisk together the tequila, lime juice and zest, cumin and cayenne.  Pour over the chicken and marinate for 4 hours.

3 white onions chopped
7 garlic cloves minced
2 4oz. cans diced green chili peppers
1 1/2 Tbs cumin
1 1/2 tsp cayenne pepper
1 tsp white pepper
1/4 tsp ground cloves
8 cups chicken stock
4 cups grated Mexican cheese blend
2 16 oz. cans white kidney beans
2 16 oz. cans butter beans
2 16 oz cans great northern beans
olive oil

Recommended Toppings
chopped scallions
grated Mexican cheese blend
sour cream
sliced avocado

Saute onions in olive oil in a large saucepan.  Add garlic, chili peppers, cumin, cayenne, white pepper, and ground cloves and cook 2-3 minutes.  Add chicken stock and beans and bring to a boil.  Turn down the heat to low and simmer for 30 minutes.

Heat grill (indoor or outdoor, I use a George Foreman)  Cook chicken. If you used an indoor grill make sure to reserve the juices and add them to your pot. Cool chicken and then chop into bite sized pieces.  Add chicken and grated cheese to the pot.  Cook long enough to rewarm the chicken.  Salt, only after tasting.  The cheese may have added enough salt.  Serve with recommended toppings.

To make a lighter version you can cut the cheese to 1 cup and top with plain Greek yogurt instead of sour cream (which is what we always use). 

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