Pam Salaway'S White Chili

• 3 large boneless/skinless chicken breasts
• Water
• 6-8 cloves of garlic, finely chopped
• 2 medium onions, chopped
• 4 cans of cannellini beans, NOT drained
• 2 tsp. cumin
• 1 tsp. dried oregano
• 2 4-oz. cans chopped green chilis
• 1/4 cup olive oil
• 3 heaping Tbsp. "Better than Broth" bouillon paste
• 2 cups Monterey Jack cheese, divided

1. Cover the chicken breasts with water (5-6 cups) and bring to a boil. Simmer for 30 minutes.
2. While chicken is simmering, chop onions and garlic, and put 1 can of cannellini beans in a food processor or blender - process to a uniform paste.
3. When chicken is done, remove from water and place on platter to cool. RESERVE the water.
4. Add the bouillon paste to the water and stir until thoroughly mixed.
5. Cut breasts across the grain into spoon-sized pieces.
6. Add olive oil to a large (3-4 qt.) pot and bring to a shimmer over medium heat.
7. Saute onions until soft and translucent.
8. Add the bouillon water, chicken, garlic, cannellini beans (including the paste), spices, chilies, and 1 cup cheese to the onion and bring to a simmer.
9. Simmer for 30-40 minutes until desired consistency is reached.
10. Serve in bowls and top with remaining cheese as desired.

chicken breasts, water, garlic, onions, beans, cumin, oregano, green chilis, olive oil, bouillon paste, cheese

Taken from www.epicurious.com/recipes/member/views/pam-salaways-white-chili-53078041 (may not work)