Tennessee White Chili

• 1 tablespoon canola oil
• 1 cup onion, chopped
• 1 teaspoon garlic, minced
• 1 1/2 pounds cooked chicken breast, cut into small cubes
• 3 15-ounce cans Great Northern or cannellini beans
• 2 tablespoons cilantro, chopped
• 2 teaspoons ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• chicken broth, to desired consistency
• shredded monterey jack, to garnish

1. Heat the oil in a 5-quart cast iron Dutch oven over medium heat.
2. Add the onion and garlic and cook, stirring occasionally, until tender.
3. Stir in the chicken, beans, cilantro, cumin, salt, and cayenne and simmer 30 minutes.
4. If you like, you can add chicken broth as you prefer.
5. Ladle the chili into bowls and garnish each serving with cheese, sour cream and crushed tortilla chips, if desired.

canola oil, onion, garlic, chicken, cans great northern, cilantro, ground cumin, salt, cayenne pepper, chicken broth, monterey jack

Taken from www.foodrepublic.com/recipes/tennessee-white-chili-recipe/ (may not work)