White Chili

• 3 (16 oz.) cans great northern white beans (undrained)
• 4 c. chopped cooked chicken breasts
• 1 Tbsp. olive oil
• 2 medium onions, chopped
• 4 garlic cloves, minced
• 2 (4 oz.) cans chopped mild green chiles
• 2 tsp. ground cumin
• 1 1/2 tsp. dried oregano, crumbled
• 1/4 tsp. cayenne pepper
• 6 c. chicken stock or broth
• 3 c. grated monterey jack cheese and sour cream

1. Place chicken in a large, heavy saucepan.
2. Add cold water to cover and bring to simmer.
3. Cook until just tender.
4. About 15 minutes. Remove from pan, drain and cool.
5. Remove skin; cut chicken into cubes.
6. Using same pan, heat oil over medium-high heat. Add onions and saute until translucent.
7. Stir in garlic, then chilies, cumin, oregano and cayenne pepper; saute for 2 minutes. Add undrained beans and stock then bring to a boil. Reduce heat and add chicken and cheese to chili.
8. Stir until cheese melts. Season to taste with salt and pepper.
9. Ladle into bowls; garnish with sour cream.

great northern, chicken breasts, olive oil, onions, garlic, green chiles, ground cumin, oregano, cayenne pepper, chicken, grated monterey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=50452 (may not work)