Tennessee White Chili

• 1 tablespoon canola oil
• 1 cup onion, chopped
• 1 teaspoon garlic, minced
• 1 12 lbs chicken breasts, cooked and cut into small cubes
• 45 ounces great northern beans, drained
• 2 tablespoons fresh cilantro (or 2 tsp dried cilantro)
• 2 teaspoons ground cumin
• 14 teaspoon salt
• 14 teaspoon cayenne pepper
• chicken broth (optional)
• monterey jack cheese (optional)
• tortilla chips (optional)

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 pepper and simmer 30 minutes.
4. If you like, you can add chicken broth as you prefer.
5. Ladle the chili into bowls and sprinkle each serving with cheese and crushed tortilla chips, if desired.

canola oil, onion, garlic, chicken breasts, northern beans, fresh cilantro, ground cumin, salt, cayenne pepper, chicken broth, cheese, tortilla chips

Taken from www.food.com/recipe/tennessee-white-chili-477155 (may not work)