A pleasant change from the traditional chili!
White Chicken Chili
1 medium onion, chopped
1 tablespoon olive oil
2 cloves garlic, minced
4 boneless skinless chicken breast halves, chopped
2 – 14 oz. cans chicken broth
1 – 4 oz. can chopped green chilies
2 tsp. ground cumin
2 tsp. dried oregano
1-1/2 tsp. cayenne pepper
3 – 14-1/2 oz. cans great northern beans, drained, divided
1 cup shredded Monterey Jack cheese
Chopped jalapeno pepper
~In a large saucepan over medium heat, cook onion in oil for 10 minutes. Add garlic; cook 1 minute longer.
~Add the chicken, chicken broth, green chilies, cumin, oregano, and cayenne pepper; 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 to 30 minutes (or until heated throughly).
~Top each serving with cheese and jalapeno pepper.
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