White Chicken Chili
1 tbsp vegetable oil
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 lb boneless skinless chicken breasts, cut into bite-size pieces
3 cans (14 oz each) chicken broth
2 cans (15 oz each) cannellini beans, drained
2 cans (4.5 oz each) chopped green chiles, drained
1 tsp dried oregano leaves
1/2 tsp ground cumin
Dash ground red pepper (cayenne), if desired
1.5 cups shredded Monterey Jack cheese
1. In 4-quart saucepan or Dutch oven, heat oil over medium-high heat until hot. Add onion, garlic and chicken; cook and stir until chicken is no longer pink.
2. Stir in remaining ingredients except cheese. Heat to boiling. Reduce heat to low; simmer 10-15 minutes to blend flavors, stirring occasionally.
3. To serve, spoon chili into soup bowls. Top each serving with cheese.
Serves 8.
Notes: Freezes well.
(from Betty Crocker)
