White Chicken Chili

Ingredients

1 pound boneless skinless chicken breasts, chopped

1 medium onion, chopped

1 tablespoon olive oil

2 garlic cloves, minced

2 cans (14 ounces each) chicken broth

1 can (4 ounces) chopped green chilies

2 teaspoons ground cumin

2 teaspoons dried oregano

1 to 1/2 teaspoons cayenne pepper

3 cans (14-1/2 ounces each) great northern beans, drained, divided

1 cup (4 ounces) shredded Monterey Jack cheese

Chopped jalapeno pepper, optional

Directions

In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chilies, cumin, oregano and cayenne; bring to a boil.

Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender.

Top each serving with cheese and jalapeno pepper if desired. Yield: 10 servings (2-1/2 quarts).

Notes

Used 3 cans of chicken, 1 bag of frozen chopped onion. Warm olive oil in dutch oven, add chicken and onion w/salt and pepper . let onions soften a bit then add garlic. cook until fragrant, then add 2 tbs cumin, 2 tbs oregano, 1 1/12 tsp cayenne. 1 can chiles.

add 1 box broth, 2 cans pureed beans, 4 cans beans (unsmashed). Drained, not rinsed. 1 c. heavy cream. add cornstarch as needed for thickening. bring to a boil then reduce heat to a simmer. top w/sour cream,, cilantro, jalepeno and tortilla chips.