White Chicken Chili

• 1 onion, chopped
• 2 cloves garlic, minced
• 2 Tbsp. oil
• 1 can (14 1/2 oz.) chicken broth
• 1 lb. boneless, skinless chicken breasts
• 1 can (4 1/2 oz.) chopped green chilies
• 1 can (16 oz.) white corn
• 1 can (15.8 oz.) Great Northern beans
• 2 jalapeno chilies, seeded, deveined and minced
• 1/2 tsp. oregano
• 1 1/2 tsp. ground cumin
• 1 1/2 c. grated Monterey Jack cheese
• tortilla chips, diced tomatoes and chopped cilantro

1. In large saucepan, cook onion and garlic in oil until tender. Add chicken broth and chicken.
2. Simmer about 15 minutes until pink is gone from chicken.
3. Remove chicken; cool slightly and coarsely chop; return to saucepan.
4. Add chilies, corn, beans, jalapenos and herbs.
5. Simmer 15 minutes for flavors to blend.
6. To serve, place cheese in each bowl and add chili.
7. Garnish with chips, tomatoes and cilantro.

onion, garlic, oil, chicken broth, chicken breasts, green chilies, white corn, beans, jalapeno chilies, oregano, ground cumin, grated monterey, tortilla chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=856260 (may not work)