White Chicken Chili

By SewingDragonfly

From tasteofhome.com

Notes: 10/22/12 Made this for the second time. First time I did just as directions said. It was okay but needed a little zip. This time I added a half of a chopped Anaheim Chili with the onion and omitted the cayenne pepper. I also browned the chicken a little after cooking the veggies and before adding the broth. Also added 1 tsp of salt.

I also used a large jar of Randall’s Great Northern beans. It is 48oz total and I still smash about 1/3 of them. YumOh!

Ingredients

• 1 medium onion, chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 4 boneless skinless chicken breast halves (4 ounces each), chopped
• 2 cans (14 ounces each) chicken broth
• 1 can (4 ounces) chopped green chilies
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1-1/2 teaspoons cayenne pepper
• 3 cans (14-1/2 ounces each) great northern beans, drained, divided
• 1 cup (4 ounces) shredded Monterey Jack cheese
• Chopped jalapeno pepper, optional

Details

Servings 10

Preparation

Step 1

In a large saucepan over medium heat, cook onion in oil for 10
minutes or until tender. Add garlic; cook 1 minute longer. Add the
chicken, chicken broth, green chilies, cumin, oregano and cayenne
pepper; bring to a boil.

Reduce heat to low. With a potato masher, mash one can of beans until
smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for
20-30 minutes or until heated thoroughly.

Top each serving with cheese and jalapeno pepper if desired.