Chicken Chili

*This recipe was taken from allrecipes.com

Steve and I attended a chili cookoff. Steve won with his entry! I must say though that the white chili we sampled was quite excellent! This is a recipes I would want to put into our cooking repertoire.

Ingredients

• 2 tablespoons olive oil
• 2 onions, chopped
• 4 cloves garlic, minced
• 4 cooked, boneless chicken breast half, chopped
• 3 (14.5 ounce) cans chicken broth
• 2 (4 ounce) cans canned green chile peppers, chopped
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 1/2 teaspoons cayenne pepper
• 5 (14.5 ounce) cans great Northern beans, undrained
• 1 cup shredded Monterey Jack cheese

Directions

1. Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chile peppers, cumin, oregano and cayenne pepper and bring to a boil.
2. Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the cheese. 

Suggestions made on this recipes was to blend some of the beans and add it to the soup. 

If making this recipe and using dry beans, be sure to plan ahead! 2cups dry beans should equal roughly 4-5cups cooked.