White Chicken Chili

• 1 Tbsp. canola oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 2- 15 oz. cans cannellini beans, drained and rinsed
• 1- 15 oz. can navy beans, drained and rinsed
• 3 cups cooked, diced Rotisserie chicken meat
• 1- 4 oz. can diced green chiles
• 1/4 tsp. cayenne pepper
• 2 tsp. cumin
• 1 tsp. oregano
• Salt and pepper to taste
• Shredded Monterey Jack cheese to top

1. * Heat oil over medium heat in a dutch oven or heavy saucepan.
2. * Add onion and garlic. Cook 2-3 minutes.
3. * Process one cup chicken broth and 1 can cannellini beans in a blender or food processor until smooth.
4. * Add to onion and garlic mixture. Stir in remaining ingredients.
5. * Bring to a boil, then turn heat down to medium-low. Simmer 20-30 minutes.
6. Garnish with shredded cheese and serve with tortilla chips or sweet cornbread.

canola oil, onion, garlic, lowsodium, cannellini beans, navy beans, chicken meat, green chiles, cayenne pepper, cumin, oregano, salt, cheese

Taken from www.epicurious.com/recipes/member/views/white-chicken-chili-50073241 (may not work)