Rachels White Chili

• 1 TBSP Salad Oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 tsp cumin
• 3 large chicken breasts 1 inch cubes
• 2 cans small white beans
• 2 cans white corn
• 1 -2 cans of chopped green chilies
• 3 cubes chicken broth dissolved in 1.5 cups boiling water
• hot pepper sauce to taste
• salt and pepper to taste
• 1/4 pound Monterey Jack cheese shredded
• Corn Starch

1. In sauce pan saute oil, onions, garlic and cumin together until onions are translucent. After sweating onions add remaining ingredients and simmer for 1.5 hours mixing occasionally.
2. Drain the corn and beans. If it is too thin then I add cornstarch to thicken it.

salad oil, onion, clove garlic, cumin, chicken breasts, white beans, white corn, green chilies, chicken broth, pepper sauce, salt, cheese, starch

Taken from www.epicurious.com/recipes/member/views/rachels-white-chili-52494271 (may not work)