White Chicken Chili

• 1 tablespoon olive oil
• 1 1/2 cups onions chopped
• 3 cloves garlic finely chopped
• 2 teaspoons oregano dried
• 1 1/2 teaspoons cumin ground
• 1/2 teaspoon ginger ground
• 1 1/2 cups chicken broth
• 1/2 cup white wine dry
• 1 each bay leaves broken in half
• 2 cups chicken cooked, shredded
• 2 cups white beans cooked and drained
• 2 each jalapeno pepper minced
• 1 1/2 cups monterey jack cheese grated
• 1/2 teaspoon black pepper coarsely ground
• 1 x salt

1. Heat the olive oil in a large skillet or saucepan.
2. Add the onion and saute over medium heat until softened and lightly browned, 5 to 8 minutes.
3. Add the garlic, oregano, cumin, and ginger and cook, stirring, for 1 minute.
4. Add the broth, wine, and bay leaf.
5. Cook uncovered over medium-high heat until somewhat reduced, 5 to 8 minutes.
6. Add the chicken, beans, and jalapenos.
7. Simmer uncovered for 10 minutes, stirring occasionally.
8. Using the back of a spoon, mash about one-quarter of the beans to thicken the sauce.
9. (Can be made 2 days ahead and refrigerated, or frozen.
10. Reheat gently before finishing.)
11. Over low heat, add the cheese one handful at a time, stirring until melted.
12. Add the pepper and taste for salt, adding some if necessary.
13. Remove the pieces of bay leaf.
14. Serve the chili topped with some or all of the garnishes.

olive oil, onions, garlic, oregano dried, cumin ground, ginger ground, chicken broth, white wine, bay leaves, chicken, white beans, jalapeno pepper, black pepper, salt

Taken from recipeland.com/recipe/v/white-chicken-chili-34920 (may not work)