White Chili

Our ward chili cook-off inspired me to look for something new to make. The bishops's wife and I made almost the exact same recipe, but she modified the amount of chicken broth and cayenne pepper and took first prize! This recipe reflects those adjustments. This is a really yummy recipe and I enjoyed making something a little different than the traditional red meat-red bean chili.

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

4 cooked, boneless chicken breast, chopped

2 (14.5 ounce) cans chicken broth

1 (4 ounce) can diced green chilies

2 teaspoons ground cumin

2 teaspoons dried oregano

1/4 teaspoon cayenne pepper

5 (14.5 oz.) cans great northern beans, drained (puree 2 cans of beans in blender)

1 cup shredded Monterey Jack cheese

1. Sauté onion and garlic in olive oil for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chili peppers, cumin, oregano, and cayenne pepper and bring to boil.

2. Reduce heat to low and add the beans and pureed beans. Simmer for 20-30 minutes.

3. Pour into individual bowls and top with cheese.

Originated from http://allrecipes.com/recipe/white-chili-ii-2/detail.aspx