White Chicken Chili

• 1 Tablespoon Olive Oil
• 1 whole Onion, Chopped
• 1-1/2 pound Boneless, Skinless Chicken Breast, Cubed
• 1/2 teaspoons Cayenne Pepper
• 1-1/2 teaspoon Ground Cumin
• 3 cloves Garlic, Crushed
• 1 can (10 Oz. Can) Green Enchilada Sauce, Mild Or Medium Can Be Used According To Preference
• 1 can (4.25 Oz. Can) Green Chilis, Chopped
• 4 cups Chicken Broth
• 2 cans (15.5 Oz. Can) Great Northern Beans
• 2 cups Shredded Monterey Jack Cheese, Divided
• Crushed Tortilla Chips, To Serve

1. Into a soup pot, add the olive oil. Turn heat to medium and add the chopped onion. While the onion is cooking, cut chicken into cubes and add to the pot. Cook until onions are soft and chicken is no longer pink. Stir in seasonings and garlic and add in the enchilada sauce, green chilis, and chicken broth. Simmer for about 45 minutes.
2. Drain and rinse beans and add them to the soup. Simmer another 15 minutes. Add salt and pepper if needed. Right before serving, remove soup off the heat and stir in half of the shredded cheese until melted. Serve with crushed tortilla chips and remaining shredded cheese. Jalapenos can be added for more heat.

olive oil, onion, chicken, cayenne pepper, ground cumin, garlic, enchilada sauce, green chilis, chicken broth, beans, shredded monterey jack cheese, tortilla chips

Taken from tastykitchen.com/recipes/soups/white-chicken-chili-12/ (may not work)