White Chicken Chili

• 1 lb. chicken breast, diced
• 2 Tbsp. vegetable oil
• 2 cups chopped onion
• 2 Tbsp. chopped garlic
• 1 7-ounce can diced green chilies
• 2 tsp. ground cumin
• 2 15-ounce cans white beans, drained
• 1/2 cup sour cream
• 1 cup chicken broth
• 1 1/2 cups Monterey jack cheese
• 1 Tbsp. freshly ground pepper

1. Saute chicken in oil 8 minutes, remove from pot and set aside. Saute onion and garlic for 3 minutes.
2. Add chilies, pepper, cumin and cook 3 minutes.
3. Add white beans, broth and chicken, bring to boil, then reduce and simmer 10 minutes.
4. Add cheese and sour cream.
5. Cook until cheese melts stirring continually.
6. Serve with green onions and flour tortilla shells on the side.

chicken breast, vegetable oil, onion, garlic, green chilies, ground cumin, white beans, sour cream, chicken broth, cheese, freshly ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=97492 (may not work)