White Chicken Chili With Cilantro Sauce

• FOR THE CHILI:
• 1 teaspoon Olive Oil
• 1 Medium Onion, Chopped
• 3 cloves Garlic, Minced
• 2 teaspoons Dried Oregano
• 1-1/2 teaspoon Ground Cumin
• 1/4 teaspoons Ground White Pepper
• 10 cups Good Quality Chicken Broth, Homemade Or Store Bought
• 2 whole Cooked Boneless & Skinless Chicken Breasts, Chopped Or Shredded
• 4 cans (15 1/2 Oz. Size) White Beans, Drained And Rinsed (navy, Great Northern, Or Cannellini)
• 2 Tablespoons Fresh Or Jarred Jalapeno Peppers, Minced
• Salt To Taste
• Shredded Cheese, Monterey Jack Or Cheddar (optional)
• Extra Minced Jalapenos (optional)
• FOR THE CILANTRO SAUCE:
• 1-1/2 cup Fresh Cilantro
• 2 Tablespoons Fresh Lime Juice Or Water
• 1/4 teaspoons Ground Cumin
• 1 pinch Salt

1. For the chili:
2. In a large Dutch oven or soup to over medium-high heat, saute onions and garlic in the oil for 3-4 minutes. Add oregano, cumin, and white pepper and cook together with the onion/garlic mixture for another minute.
3. Add chicken broth, cooked shredded chicken, beans and jalapenos. Stir well and bring to a boil. Reduce heat to medium-low and cook, uncovered, for at least 20 minutes. Add salt to taste. Place in bowls and top with cilantro sauce, shredded cheese, and extra minced jalapenos.
4. For the cilantro sauce:
5. Place all ingredients in a small food processor or blender and process until smooth. Add more lime juice or water if need to thin out.
6. Note: To cook chicken breasts put chicken in a saucepan, cover with water and simmer until done, about 20 minutes. Then chop or shred.

olive oil, onion, garlic, oregano, ground cumin, ubc, chicken broth, chicken breasts, white beans, peppers, salt, shredded cheese, jalapeufos, cilantro, fresh cilantro, lime juice, ubc, salt

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