White Chicken Chili

Ingredients

• 1 pound boneless skinless chicken breasts, chopped
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 cans (14 oz each) chicken broth
• 1 can (4 oz) chopped green chiles
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1½ teaspoons cayenne pepper
• 3 cans (14½ oz each) great northern beans, drained, divided
• 1 cup shredded Monterey Jack cheese
• Optional: sliced jalapeño, sour cream, crispy tortilla strips

To Make White Chicken Chili

• In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer.
• Stir in the broth, chiles, cumin, oregano, and cayenne; bring to a boil.
• Reduce heat to low. With a potato masher, mash 1 can of beans until smooth. Add to the saucepan along with the remaining 2 cans of beans.
• Simmer for 20–30 minutes or until chicken is no longer pink and onion is tender.
• Top each serving with cheese and optional toppings as desired.