Mexican 'White' Chicken Chili

• 1 tablespoon vegetable oil
• 1 chopped onion
• 4 cloves minced garlic
• 1 (4 ounce) can diced green chili peppers
• 1 1/2 teaspoons cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground cayenne pepper (use less if you think it might be too spicy)
• 2 (18 1/8 ounce) cans chicken broth
• 3 cups chopped cooked chicken breasts
• 3 (15 ounce) cans white beans
• 1 (11 ounce) can corn
• 1 (15 ounce) can diced tomatoes
• shredded monterey jack cheese, garnish

1. Heat the oil in a large saucepan over medium-low heat.
2. Slowly cook and stir the onion until tender.
3. Mix in the garlic, green chili peppers, oregano, cumin, and cayenne.
4. Continue to cook and stir the mixture until tender, about 3 minutes.
5. Mix in the chicken broth, chicken, beans, corn, and tomatoes.
6. Bring to a boil then reduce heat and let simmer 20 minutes.
7. Sprinkle cheese on each serving and enjoy!

vegetable oil, onion, garlic, green chili peppers, cumin, oregano, ground cayenne pepper, chicken broth, chicken breasts, white beans, corn, tomatoes, cheese

Taken from www.food.com/recipe/mexican-white-chicken-chili-86202 (may not work)