Chili Blanco

• 1 pound chicken breasts
• 1 tablespoon vegetable oil
• 1 1/2 cups onions chopped
• 2 teaspoons garlic chopped
• 1 can green chili peppers diced
• 2 teaspoons cumin ground
• 1/2 teaspoon oregano dried
• 2 cans white beans rinsed, drained
• 1/2 cup chicken broth
• 1 1/2 cups monterey jack cheese shredded
• 1/2 cup sour cream

1. In a 4-quart pot, over medium heat, saute chicken in 2 teaspoons oil for 5 to 6 minutes or until chicken is done.
2. Remove chicken from pot.
3. In same pot, over medium-high heat, saute onions and garlic in remaining oil for 3 minutes.
4. Add chiles, jalapenos, cumin and oregano; cook for 3 minutes more.
5. Add white beans, chicken broth and reserved chicken.
6. Heat to a boil; reduce heat.
7. Simmer for 10 minutes.
8. Add cheese and sour cream; cook and stir until cheese melts.
9. Serve topped with additional sour cream, green onions, cilantro and tomatoes, if desired.

chicken breasts, vegetable oil, onions, garlic, green chili peppers, cumin ground, oregano, white beans, chicken broth, sour cream

Taken from recipeland.com/recipe/v/chili-blanco-43472 (may not work)