White Chili

• 2 whole Medium Onions, Chopped
• 1 teaspoon Vegetable Oil Or More As Needed
• 1 cup Chicken Breasts, Cooked And Cubed. (I Like To Use Store Bought Rotisserie Chicken)
• 1 can Green Chiles
• 1 can Rotel (whichever Kind Floats Your Boat)
• 3 cans Great Northern Beans
• Milk, To Desired Thickness
• 8 ounces, fluid Monterey Jack Cheese, Shredded
• 8 ounces, fluid Pepper Jack Cheese, Shredded

1. Getcha onions all chopped and tossed in with some oil in a hot pan.
2. Get those babies translucent.
3. Toss in your chopped or shredded chicken pieces.
4. Now mix in your can of green chilies.
5. Smell these babies ... these are gooood.
6. Now, I would be obliged if youd mix in that can of Rotel.
7. I use mild Rotel but you can use hot, if you feel the need to breathe fire.
8. Now mix in the cans of beans with juice and all.
9. Now mix in the milk and add a little salt and pepper.
10. All is good and yummy with the white chili.
11. Turn the heat down to about medium low right about now.
12. Cut the cheese, buddy.
13. Shred it, dice it, or whatever ... just promise me youll laugh when I say cut the cheese.
14. Melt your yummy nummy cheese into the pot now.
15. Keep stirring so it breaks up and doesnt burn to the bottom.
16. Bon appetite, mes amis!

onions, vegetable oil, chicken breasts, green chiles, beans, milk, fluid monterey, fluid pepper

Taken from tastykitchen.com/recipes/main-courses/white-chili/ (may not work)