Texas Lightning White Chili

• 1 teaspoon(s) olive oil
• 1 med. onion, chopped (1 1/2 c.)
• 2 large garlic cloves, crushed
• 3/4 pound(s) boneless, skinless chicken breast
• 3 teaspoon(s) cumin
• 2 teaspoon(s) dried oregano
• 1 (15.5) can(s) great northern beans (1 1/2 c.)
• 3/4 cup(s) fat-free, low-salt canned chicken broth
• 2 med. jalapeno peppers, seeded and chopped
• several drops of hot pepper sauce

1. Heat oil in nonstick skillet. Add onion and saute five minutes. Do not brown. Add the garlic and saute three minutes.
2. Remove fat from chicken and cut into thin strips, about one-half inch by two inches. Add to pan with cumin and oregano. Saute two minutes.
3. Drain and rinse beans. Add to pan with chicken broth and jalapeno peppers. Cook gently for three minutes or until sauce begins to thicken. Add pepper sauce,salt and pepper and blend.
4. Can be topped with red bell peppers,scallions and Monterey Jack cheese.

olive oil, onion, garlic, chicken breast, cumin, oregano, beans, cups, jalapeno peppers, pepper sauce

Taken from www.epicurious.com/recipes/member/views/texas-lightning-white-chili-1258393 (may not work)