White Chicken Chili

Ingredients

• 1 lb. boneless, skinless chicken breasts, chopped
• 1 medium onion, chopped
• 1 T. olive oil
• 2 garlic cloves, minced
• 28 oz. chicken stock
• 4 oz. can green chilies, chopped
• 2 t. ground cumin
• 2 t. dried oregano
• 1-1/2 t. cayenne pepper
• 44 -46 oz. Great Northern beans, drained, rinsed, divided
• 1 c. (4 oz.) Monterey Jack cheese, shredded
• Jalapeno pepper, chopped, optional

Steps

1. In a Dutch oven over medium heat, lightly brown chicken and onion in oil. Add garlic and cook 1 minute. Stir in the stock, chilies, cumin, oregano and cayenne; bring to a boil.
2. Reduce heat to low. With a potato masher, 1/3 of the 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.
3. Top each serving with cheese and Jalapeno pepper if desired.