White Chili #3

By carvalhohm

Ingredients

• 2 onions, chopped
• 1 tablespoon olive oil
• 2 (4.5-ounce) cans chopped green chilies, undrained
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano
• Dash of ground red pepper
• 6 cups chicken broth
• 5 cups chopped cooked chicken breast
• 3 (15.8-ounce) cans Great Northern beans, drained
• Salt and pepper to taste
• 3 cups (12 ounces) shredded Monterey Jack cheese with peppers, divided

Details

Servings 8
Adapted from mrfood.com

Preparation

Step 1

In Dutch oven, cook onions in oil over medium-high heat, stirring constantly, until tender.

Add green chilies, garlic, cumin, oregano, and ground red pepper; cook, stirring constantly, 2 minutes.

Add chicken broth, chicken, beans, and salt and pepper to taste. Bring to boil, then reduce heat and simmer, uncovered, 10 minutes, stirring often. Stir in 2 cups cheese; cook until cheese melts.

To serve, ladle chili into individual soup bowls. Top evenly with remaining cheese and serve immediately.

Notes:
Serve with sour cream, salsa, and chopped fresh parsley or cilantro, so everyone can fix theirs the way they like it best!