White Chicken Chili

• 1 pound boneless skinless chicken breasts, chopped
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 cans (14 ounces each) chicken broth
• 1 can (4 ounces) chopped green chiles
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1-1/2 teaspoons cayenne pepper
• 3 cans (14-1/2 ounces each) great northern beans, drained, divided
• 1 cup shredded Monterey Jack cheese
• Sliced jalapeno pepper, optional

1. In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil.
2. Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender.
3. Top each serving with cheese and, if desired, jalapeno pepper.
4. Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

chicken breasts, onion, olive oil, garlic, chicken broth, green chiles, ground cumin, oregano, cayenne pepper, beans, shredded monterey jack cheese, jalapeno pepper

Taken from www.tasteofhome.com/recipes/white-chicken-chili/ (may not work)