This homemade white bean chicken chili recipe is the perfect dish for the chilly Fall and Winter weather.
Bring chicken and water to a boil. Skim off the grayish stuff on top.
Reduce heat to low and simmer for about 1 hour or until meat is falling off the bones.
Remove chicken from pot and let cool. Then remove skin and shred meat. Cover the shredded chicken and set aside.
Strain the chicken broth and return to the pot.
Add the beans to the broth. Then add the cumin, cayenne pepper, onion and jalapenos.
Bring to a boil. Then reduce heat to low and cook until beans are tender. You can add more water later if necessary to help the beans cook.
Add the 8 oz of cheese to the pot.
Stir and continue to cook until cheese has melted.
Taste and add salt if desired.
Top with your favorite garnishes.