White Chicken Chili

• 3 Tablespoons Olive Oil
• 2 whole Medium Onions, Chopped
• 4 cloves Garlic, Minced
• 1 teaspoon Ground Cumin
• 1 teaspoon Dried Marjoram
• 1-1/2 teaspoon Dried Oregano
• 1 Tablespoon Jalapeno Peppers, Chopped
• 1/2 teaspoons Cayenne Pepper
• 1 pound Northern Beans, Rinsed And Soaked Overnight
• 8 cups Chicken Broth
• 2 pounds Cooked Chicken Breast, Shredded
• 1 cup Salsa
• 2 cups Mozzarella Cheese, Shredded
• 1 cup Sour Cream

1. Saute the onions, garlic, spices and jalapeno peppers in olive oil for about 5 minutes. Add beans and broth and bring to a boil. Reduce heat and simmer covered for 2 hours or until the beans are tender (less time required if using beans from a jar). Add chicken and salsa and allow to heat through. Serve with shredded cheese and a dollop of sour cream.

olive oil, onions, garlic, ground cumin, dried marjoram, oregano, jalapeno peppers, cayenne pepper, northern beans, chicken broth, chicken, salsa, mozzarella cheese, sour cream

Taken from tastykitchen.com/recipes/soups/white-chicken-chili-7/ (may not work)