Warm Up White Chili

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 15 ounces can of diced tomatoes w/ green chilies
• 6 tomatillos, chopped
• 1 jalapeno, halfway deseeded
• 2 cups chicken stock
• 7 ounces can of green chilies, chopped
• 3 chicken breasts, cooked and shredded
• 1/4 teaspoon oregano
• 1/4 teaspoon cumin
• 2 15 ounce cans of Great Northern beans, undrained
• juice from 1 lime
• salt and pepper to taste
• crushed tortilla chips and shredded cheddar cheese to garnish

1. In a dutch oven, under medium high heat, heat up the oil and saute the onions until soft, about 5 minutes. Then add in garlic and stir until fragrant, a minute or two.
2. Stir in tomatillos, tomatoes, and jalapeno. Cook for another 5 minutes so tomatillos can soften.
3. Add chicken stock, green chilies, chicken, oregano, cumin, beans, and lime juice. Season with salt and pepper to taste. Cover and simmer until ready to serve, stirring occasionally. I let mine sit for about 30-45 minutes to let the flavors really meld together.
4. Ladle into soup bowls and garnish the the tortilla chips and cheddar cheese.

olive oil, onion, garlic, tomatoes, halfway, chicken stock, green chilies, chicken breasts, oregano, cumin, of great northern beans, lime, salt, tortilla chips

Taken from food52.com/recipes/2553-warm-up-white-chili (may not work)