White Chicken Chili

• 2 Tablespoons Olive Oil
• 1 whole Medium Yellow Onion, Roughly Chopped
• 1 whole Poblano Pepper, Seeded, And Cut Into Approximately 1 Inch Strips
• 1 can (14.5 Oz.) Chopped Tomatoes, Including Juice
• 2 cans (15 Oz. Cans) Cannellini Or White Kidney Beans
• 1 can (15 Oz. Can) Navy Beans
• 4 cups Chicken Or Vegetable Stock
• 1 teaspoon Cumin
• 1/2 teaspoons Ground Clove
• 1/2 teaspoons Cayenne
• 1/2 teaspoons Chili Powder
• 1/2 teaspoons Salt, Or To Taste
• 1 whole Rotisserie Chicken, Cooked And Shredded
• 1 cup Shredded Monterey Jack Cheese

1. Saute chopped onions and poblano peppers in a heavy-bottomed pot, until tender, about 5 minutes. Add can of tomatoes, including the juice, and cook for approximately 2 minutes. Add cumin, cloves, cayenne, and chili powder.
2. Add the 3 cans of beans (cannellini and navy beans) and the chicken stock to the pot. Stir together, bring to a simmer, and cover. Cook for approximately 30 minutes.
3. Add shredded chicken and heat through, about 5 minutes more. Ladle into individual bowls and top with Monterey Jack cheese.

olive oil, yellow onion, pepper, tomatoes, beans, beans, chicken, cumin, ground clove, cayenne, chili powder, salt, rotisserie chicken, shredded monterey jack cheese

Taken from tastykitchen.com/recipes/soups/white-chicken-chili-5/ (may not work)